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Banana Rhubarb Muffins

Rhubarb, so readily available and inexpensive in spring, contains fiber, calcium and other minerals. Its tartness is a nice contrast in baked goods, including these muffins, which are low in fat.

Yield: Makes 12 muffins.

Ingredients:

  • 1 medium banana
  • 1/3 cup ghee or oil
  • 1/2 cup Sucanat
  • 1 egg
  • 2/3 cup plain yogurt
  • 1 cup oat flour
  • 1 cup whole spelt flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2/3 cup chopped rhubarb
  • 1/4 cup hemp hearts

Directions:

  1. Preheat oven to 400°F. Lightly grease muffin tins.
  2. In large mixing bowl, mash banana. Add ghee and beat in Sucanat. Blend in egg, then yogurt.
  3. In small bowl, mix oat flour, spelt flour, baking powder, salt and nutmeg, and gradually add to wet ingredients. Stir until just combined and quickly mix in rhubarb and hemp hearts. Scoop into muffin tins. Bake for 20 minutes, or until toothpick inserted in center comes out clean.
  4. Remove muffins from tins and let cool on rack.

Recipe Source: Thirteen Moons by Louis Racine