Banana Muffins with Whole Wheat and Rye
Banana muffins are so great in the morning or as a snack after a workout. Packed with flavor, moist, and sweet. These are on a regular rotation for me. I make a batch of these and have them for a treat with my lunches at work!
Yield: 8 muffins
2 tbsp. honey
½ cup whole wheat flour
½ cup rye flour
2 tbsp. whole rolled oats; and some for garnish
4 tbsp. butter or applesauce
¼ cup brown sugar; packed
½ tsp. vanilla extract
1 tsp. cinnamon
1 tbsp. flax-seed
½ tsp. baking powder
¼ tsp. salt
8 cupcake liners
In a mixing bowl combine all wet ingredients; bananas, honey, egg, vanilla extract, and butter or applesauce. Using the paddle attachment, mix for 1-2 minutes until well combined.
In a medium bowl combine all dry ingredients; whole wheat flour, rye flour, whole rolled oats, brown sugar, cinnamon, flax-seed, baking powder, and salt. Mix well and add the dry mixture into the wet ingredients a third at a time. Mixing gently and scrape the bowl in between each time until all is combined.
Line a muffin tin with cupcake wrappers and fill each 2/3 full. Garnish the top with a sprinkle of whole rolled oats on top and bake at 350*F for 20-25 minutes until cooked through and test with a toothpick in the middle, when it comes out clean, they’re done. Let sit for 5 minutes and enjoy.