I’m pretty sure all banana cake recipes come about because of a bunch of bananas slowly going off in your fruit bowl, that is the only reason I’ve ever made a banana cake anyway. These muffins were born out of a bunch of unripe bananas, a lot of rhubarb and a desire to have something vaguely healthy to grab for breakfast.
I had no eggs in and no butter in so I experimented and created these muffins which are happily very yummy and also vegan too!
Rhubarb & Banana Muffins
makes 12 muffins
4 very ripe bananas
1/3 cup of flavourless oil (groundnut, sunflower)
3/4 cup of caster sugar
1 tsp of vanilla extract
1 1/2 cups of self raising flour
3 sticks of rhubarb, chopped into small pieces
extra sugar for sprinkling
oats for sprinkling – optional
Preheat your oven to 190c / gas mark 5.
Mash your bananas in a large bowl and then add in your sugar, oil, salt and vanilla. Mix together. Then sift in your flour and fold in, try not to work the mixture too much otherwise the muffins will be tough and dry.
Prepare your muffin tin with cases. Put about a tablespoon of the mixture into each case and then put a couple of pieces of the rhubarb on top of that. Sprinkle with a little sugar. Top with more mixture, fill right to the top. Put another piece or two or rhubarb on the top of each cake, sprinkle with some more sugar and then some oats.
Bake for 12 – 15 minutes until cooked through and golden brown.
I would say these are vaguely healthy enough to be ok to eat for breakfast, I think they’d be lovely with yoghurt.