Rhubarb! What a joy! Every spring I eagerly waiting for the moment of its arrival. Not only is it a delicious ingredient, but I can’t help loving that fabulously bright pink color!
Rhubarb is such a joy in compote to go over my vanilla yogurt in the morning, and especially in these yummy rhubarb muffins. The added bonus? They’re kind of healthy! No butter or oil, and they’re made with raw cane sugar and spelt flour. See? No guilt whatsoever. 😉
- 270g spelt flour
- 2 tsps baking powder
- 150g chopped rhubarb
- 1 very very ripe banana (mashed)
- 200ml organic vanilla yogurt
- 2 eggs
- 1 tsp vanilla extract
- 180g raw cane sugar
Preheat oven to 200°C. Prepare a 12-hole muffin tin. Combine flour and baking powder in a bowl. Add rhubarb and stir again. In a measuiring jug, whisk the mashed banana, yogurt, eggs, vanilla extract and sugar. Add the wet ingredients to the dry and gently combine everything with a wooden spoon. Fill the muffin tin with the batter and bake for 15-20 minutes. Test after 15 minutes with a wooden skewer. Allow to cool on a rack before serving.