Think of these muffins as your classic banana muffin, but a bit more special. My favourite part is the rhubarb sauce – made even more delicious with the Anathoth Rhubarb & Red Berry Jam. Be generous with your dollop on top!
This recipe makes 12-14 medium sized muffins.
What you’ll need:
1 1/2 cups plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 large ripe bananas (3 mashed, leave one for topping)
1 cup brown sugar (1/4 cup will be used for the rhubarb sauce)
1 egg
100 grams butter, melted
1 large rhubarb stem, chopped
2 tbsp Anathoth Rhubarb & Red Berry Jam
How to make it:
- For the rhubarb sauce, add the chopped rhubarb and 1/4 cup of brown sugar to a saucepan with water, on medium heat. Once it’s soft, add the rhubarb, jam and splash of water to a food processor, and blend until it forms a thick sauce. Set aside.
- In a bowl, add the flour, baking powder, baking soda and salt.
- In another large bowl, add 3 of the bananas, 3/4 cup of brown sugar, egg and butter. Mix together until combined.
- Add the dry mixture to the banana mixture, gently folding through until combined.
- Spoon the mixture into a lined muffin tray, topping with a dollop of rhubarb sauce and a sliced banana. Cook for 10-15 minutes.
Enjoy!
Rebecca x
127 eatery 