These banana muffins get an earthy twist by adding rye. They are a great addition to your whole grain breakfast repertoire. Easy to make and delicious too!
- 2 1/2 cups ripe mashed banana
- 3/4 cup granulated cane sugar
- 3/4 cup canola oil
- 3 eggs
- 1 teaspoon vanilla
- 3/4 cup Swany White rye flour
- 1 1/4 cups Swany White all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
1.) Preheat your oven to 350°F and prepare a muffin pan by greasing or using liners.
2.) In a medium sized mixing bowl, combine the banana, sugar, oil, eggs and vanilla. Mix together until fully combined and set aside.
3.) Next, in a separate bowl, sift the flours, baking soda, and salt together. Then add to the wet ingredients.
4.) Mix until dry ingredients are fully incorporated into the banana mixture. Be careful to not over mix.
5.) Pour batter evenly into the prepared muffin pan and bake for 15-18 minutes. Muffins should be slightly browned and a toothpick will come out clean.
6.) Let cool on a wire rack ad then ENJOY!