100% Rye Flour Banana Muffins

Just before Hannah was born, I fell into some baking, specifically rye flour baking. It’s no secret that we like rye flour baked goods what since I spent a couple of years, off and on, developing the recipes in 100% Rye with everything from soaked and sourdough breads to some of my favorite honey-sweetened brownies of all time. Rye can be super dense and gummy (believe me, I’ve had a lot of flops)… or it can be nice and moist and hearty.

These muffins are a good example of what rye flour can do. A moist but not gummy; hearty but not too heavy muffin with just a touch of sweetness. As with any muffin, don’t over mix and fill the muffin cups nearly full and you’ll have big fluffy muffins for breakfast or snacking.

100% Rye Flour Banana Muffins

makes 18-24 muffins

Ingredients

• 4 very ripe large bananas
• 4 eggs
• 1/2 cup melted coconut oil
• 1/2 cup milk
• 3/4 cup granulated sweetener (sucanat, coconut sugar, etc.)
• 4 cups rye flour (I like this brand or Azure’s)
• 1.5 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1.5 teaspoons baking powder

Directions

Preheat oven to 425 degrees and line or grease two 12-cup muffin tins.

In a large mixing bowl, mash the bananas and add the rest of the wet ingredients. Mix well until completely combined and then add in the sweetener and mix again.

Without mixing, add in all of the dry ingredients in the order given. Once all dry ingredients are layered on top of the wet ingredients begin mixing just until all of the flour is hydrated and everything is mixed.

Fill muffin cups nearly full with batter and bake for 25-35 minutes, or until a cake tester comes out clean.

Allow to cool at least 15 minutes before serving.

More Rye (Soaked, Sourdough, or Conventional Baking)

For more 100% sourdough rye breads and treats, see…