Banana Muffins with Rhubarb and Chia
Healthier banana muffins with chopped rhubarb and ground flaxseed. Yields about 16 muffins.
🍽️ Makes 16
Ingredients
| 1 1/2 cups | 360 ml | flour (use whole wheat for a healthier muffin) |
| 1/4 cup | 60 ml | ground flaxseed |
| 3/4 tsp | 3.8 ml | baking soda |
| 1/2 tsp | 2.5 ml | salt |
| 1 tsp | 5 ml | cinnamon |
| 2 | mashed bananas | |
| 1/2 cup | 120 ml | greek yogurt |
| 5 Tbs | 75 ml | melted butter |
| 2 | eggs | |
| 1 cup | 240 ml | brown sugar |
| 1 1/2 cups | 360 ml | chopped rhubarb |
Instructions
Yields about 16 muffins.
- Spray muffin pans with non-stick cooking spray or use liners. Preheat the oven to 350 degrees.
- In one bowl, beat the bananas, yogurt, butter and eggs with an electric mixer. Add the sugar and beat again.
- In another bowl, stir together the flour, flaxseed, baking soda, salt and cinnamon. Add the flour mixture to the wet ingredients.
- Stir briefly until moistened and then fold in the rhubarb pieces. Pour the batter into the muffin pans and bake for 25-30 minutes (or until a toothpick comes out clean) at 350 degrees.