Allrecipes – April-May 2019

RHUBARB BREAD

HANDS-ON 20 MIN TOTAL 2 HR SERVES 12

SUBMITTED BY KARLA SONNENBERG

88 REVIEWS

1 1/4 cups packed brown sugar

3/4 cup buttermilk

2/3 cup vegetable oil

1 egg

2 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. ground ginger

1 1/2 cups sliced fresh rhubarb or

frozen rhubarb, thawed

1/2 cup white sugar

1 Tbsp. butter, softened

1. Preheat oven to 350°F. Line a 5x9-
   inch loaf pan with parchment paper.


2. Whisk together brown sugar,
   buttermilk, oil, and egg in a large
   bowl. Add flour, baking soda, salt,
   1 tsp. cinnamon, and the ginger;
   stir until combined. Gently stir in
   rhubarb. Spoon into prepared pan.


3. Stir together white sugar, butter,
   and remaining 1/2 tsp. cinnamon in
   a small bowl until crumbly; sprinkle
   over batter.


4. Bake until a toothpick inserted
   in center comes out clean, about
   1 hour. Cool in pan on a wire rack
   10 minutes. Use paper to lift bread
   from pan and transfer to a wire
   rack. Cool completely.
   armagazine.com/rhubarb-bread
   PER SERVING: 345 CAL; 14G FAT (2G SAT); 4G PRO;
   53G CARB; 1G FIBER; 349MG SODIUM; 32G SUGARS

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INSTRUCTIONS:

1. Preheat oven to 400°F. Grease 12-cup muffin tin; set aside.


2. In a large bowl, mix together bananas, eggs, sweetener, milk, oil, ground flax
   seeds and vanilla. In separate bowl, combine oats, almond flour, baking powder
   and salt; stir into banana mixture just until combined. Stir in chocolate chips.


3. Spoon batter into prepared muffin tin; sprinkle with walnuts. Bake for 18 to 20
   minutes or until toothpick comes out clean when inserted into the center of
   a muffin. Let cool in pan for 5 minutes. Transfer to rack; let cool completely.

TIP: Muffins can be wrapped individually and frozen for up to 1 month.

INGREDIENTS:

4 ripe bananas, mashed

2 eggs, beaten

1/2 cupPyure Organic All-Purpose

Stevia Sweetener

1/3 cup milk

1/3 cup canola oil

1/4 cup ground flax seeds

1 tsp vanilla extract

1 cup large flake oats

1 cup almond flour

1 tbsp baking powder

1/2 tsp salt

1/2 cup mini dark chocolate chips

1/2 cup chopped walnuts

Almond Flour

Banana Muffins

Tender, moist and naturally sweet—enjoy these

muffins as an afternoon snack or as a wholesome

grab-and-go breakfast.

RECIPE BY

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Find more recipes at PyureOrganic.com

Prep Time: 15 min

Cook Time: 20 min

Yield: 12