Banana Rye Muffins

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Is there such thing as too many banana bread recipes? Not in my book! Here it is - a perfectly simple and wholesome banana muffin recipe. Not fancy, but oh so good. Perfect with my morning coffee. I decided to switch things up a bit by mixing whole wheat and rye flours, as well as some whole oats for chew. Of course I had to add a little chocolate for a few pockets of sweetness. They baked up beautifully, and I have been enjoying them all week, I'm sure you will too!

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Banana Rye Muffins
Adapted from Broma Bakery
Ingredients

  • 2 extra ripe bananas (approximately 200 grams, or 1-1.25 cups)
  • 2 large eggs, room temperature
  • 1/4 cup (50 grams) brown sugar
  • 2 tablespoons (25 grams) butter
  • 2 tablespoons (25 grams) olive oil
  • 2 tablespoons (25 grams) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup (120 grams) whole wheat flour
  • 1/2 (60 grams) rye flour
  • 1/2 cup (40 grams) old fashioned oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4-1/2 cup chocolate chunks

Directions
Preheat oven to 425°F. Line 10 muffin tins with muffin liners, spray with non-stick baking spray, and set aside. In a large mixing bowl, whisk mashed banana, eggs, brown sugar, butter, oil, yogurt and vanilla extract until well combined.

Use a spatula to fold in both flours, oats, baking powder, baking soda, salt, and cinnamon, mixing until combined. Fold chocolate in during the last few strokes of mixing.

Scoop batter into prepared muffin tins, they will be about 3/4 full. Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 10-12 minutes, until muffins are golden brown and a toothpick inserted in the middle has a few moist crumbs clinging to it, don't overbake as the end result will be dry. Remove from oven and allow to cool.