These muffins are extremely tender, mildly earthy from the rye flour, and are intensely perfumed with banana. Light or dark rye will work in this recipe; the dark type will impart a deeper and nuttier flavor.
Slideshow: Whole-Grain Breakfasts
2 1/2 cups ripe mashed banana
3/4 cup granulated cane sugar
3/4 cup canola oil
1 teaspoon vanilla
3/4 cup rye flour
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
How to Make It
Preheat the oven to 350°F and line a 12-cup muffin pan.
In a mixing bowl, combine the banana, sugar, oil, eggs and vanilla. Mix together until fully combined and set aside.
Sift the flours, baking soda, and salt and add to the wet ingredients. Gently mix until dry ingredients are fully incorporated into the banana mixture.
Pour batter into the prepared paper cup liners and bake for 15-18 minutes, until muffins are slightly browned and a toothpick comes out clean. Let cool on a wire rack.
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