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 

Sarah Bolla
March 2014

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© Sarah Bolla

Recipe Summary

active:
10 mins
total:
30 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.