Our 16 month old has kept us on our toes over the last few months. She’s running, climbing, playing, and of course eating. As you can imagine, feeding her good, whole foods, is of the utmost importance to us. She loves her fruits and veggies, and pretty much everything else.
These muffins are full of whole wheat flour, oats, banana, eggs, buttermilk and rhubarb. Our little E polished off two for breakfast. That’s a win!
Banana Rhubarb Muffins – Adapted from My Project Mommyhood
- 3 3/4 C white whole wheat flour
- 1/2 C old fashioned oats
- 2 C brown sugar
- 1 1/2 tsp. salt
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 3 over ripe bananas
- 2 eggs
- 1 1/2 C buttermilk
- 1 1/2 tsp. vanilla
- 3/4 C applesauce
- 1/4 C olive oil
- 3 C chopped/sliced rhubarb
Begin by mixing together all the dry ingredients, in a large bowl: 3 3/4 C white whole wheat flour, 1/2 C oats, 2 C brown sugar, 1 1/2 tsp. salt, 1 1/2 tsp. baking soda, 1 1/2 tsp. cinnamon. Stir well.
In a second bowl, combine 3 mashed bananas, 2 eggs, 1 1/2 C buttermilk, 3/4 C applesauce, 1/4 C olive oil and 1 1/2 tsp. vanilla. Stir well. Then, add to the dry ingredients and stir until moist and combined.
Stir in 3 C chopped rhubarb.
Lightly grease 32 muffin cups (or use liners), and pre-heat your oven to 375. Using an ice cream scoop, add 2 scoops (about 1/4 C) muffin batter to each muffin cup. Bake for 16 minutes, until a toothpick inserted in the center comes out clean.
Cool on a wire cooling rack and serve after cooling. Makes 32 muffins. Store extra muffins in an airtight container in the freezer. Keep the ones you want to eat on the counter, but don’t keep those air tight!
Thanks for hanging in there with me during our busy season; I hope to share some more yummy recipes this summer.