© Sarah Bolla
Active Time
10 MIN
Total Time
30 MIN
Yield
Serves : 12

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

How to Make It

Step 1    

Preheat the oven to 350°F and line a 12-cup muffin pan.

Step 2    

In a mixing bowl, combine the banana, sugar, oil, eggs and vanilla. Mix together until fully combined and set aside.

Step 3    

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.

Step 4    

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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