John Myers
Rhubarb and Banana Muffins
The perfect rhubarb and banana muffins recipe with a picture and simple step-by-step instructions.
for the cast:
- 200 g Flour, preferably type 630 spelled
- 150 g Sugar
- 1 packet Vanilla sugar
- 2 tsp Tartar baking powder
- 100 g Ground almonds or hazelnuts
- 1 tsp Organic lemon peel zest
- 1 pinch Salt
- 100 ml Milk
- 100 ml Oil
- 2 piece Eggs
- 2 piece Ripe bananas
- 1 tbsp Lemon juice
- 100 g Powdered sugar
- 3 tbsp Lemon juice
- Clean and peel the rhubarb, then cut into pieces approx. 1 cm in size. Mix the dry ingredients (flour, sugar, vanilla sugar, salt, lemon peel, baking powder, ground nuts) in a bowl.
- Use the hand blender to puree the milk, oil, eggs, lemon juice and bananas (broken into large pieces) to a smooth mass. Add to the dry mixture and stir briefly with a whisk. Just until the dry and wet ingredients are coarsely mixed. Do not stir for too long, otherwise the muffins will dry out later.
- Divide the batter into 12 prepared muffin cases. Spread the rhubarb pieces on top and press in lightly. Bake in the preheated oven on the middle rack at 180 degrees top / bottom heat (or 160 degrees convection) for about 20 – 25 minutes. Take out and let cool.
- Mix the ingredients for the topping until smooth and drizzle over the muffins.
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