Yes these muffins have a lot going on… but they are quite yummy! Not too sweet with a touch of savory, a yummy addition to any lunch with more nutrition than your standard pre-packaged granola bar.

 Rhubarb Banana Rosemary Muffin

 7 – 8 stalks of Rhubarb
1 cup sugar
2 TBSP maple syrup
2 ripe bananas peeled and mashed
1 egg
1 TBSP baking powder
1 TSP baking soda
1/4 TSP salt
1 TBSP dried rosemary
3 cups whole grain flour
1 cup water 

Wash and cut rhubarb into 1/2 inch pieces. Add to a small pot with sugar and 1/2 cup water. Boil until rhubarb has broken down into almost a jam like texture. Let cool.

 In a large mixing bowl add the cooled rhubarb mixture to all other ingredients. Add the cup of water slowly until you reach your desired muffin batter consistency. Depending on the moisture level of the rhubarb mixture you may need to add more or less water at this stage.

Bake in a lined or oiled muffin tin at 350 for 25 minutes or until a fork inserted into the centre of the muffin comes out clean.

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