Rhubarb Muffins with Banana ❤

Recipe for 12 muffins:

3 big rods of rhubarb (pieplant)
1 3/4 cups flour
2/3 cup sugar
1/2 tsp. vanilla paste
2 tsp. baking powder
5/8 cup ground almonds
1 tsp. freshly organic lemon zest
1 pinch salt
1/2 cup (a little less) milk (of your choice)
1/2 cup of sunflower oil
2 tbsp. apple sauce (or 2 eggs)
2 ripe bananas
4 tbsp. lemon juice
3/4 cup icing sugar

Preheat the oven to 355 °F upper and bottom heat. Take muffin sheet for 12 muffins and put in paper forms for muffins.

Wash the rhubarb (you don’t have to peel young rhubarb, first at the end of the season you need to peel it) and cut it.

Mix together flour, sugar, vanilla paste, baking powder, ground almonds, lemon zest and salt very well. Put the milk, the oil, apple sauce, ripe bananas, 1 tbsp. lemon juice into a high beaker and purée very fine with a hand-held blender. Add to the flour mix and mix well with a whisk.

Fill the dough into the muffin molds (fill 3/4 of the molds). Then put the rhubarb cubes on top (about 3-4 per muffin).

Put it onto the baking grid in the middle of the oven and bake for about 20 to 25 minutes. Let them cool on a grid.

Mix the icing sugar with 2,5 to 3 tbsp. lemon juice. Spread the icing on the cooled muffins, let it dry and then enjoy.

Bon Appétit! Enjoy! ❤