Banana Muffins with Whole Wheat and Rye Flour

Banana Muffins with whole wheat and rye flour

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 bananas

2 tbsp. honey

1 egg

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.

Happy Cooking!


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