Tuesday, September 6, 2016

Rye Banana Muffins


It happens to everyone.  You and your spouse miscommunicate and you end up with two bunches of bananas, one of which will most likely get too ripe for your preferences and you'll have to bake something to use it up.

That's what happened to us.  Fortunately I'm not too sad about it since I love to bake!  (And I miraculously found time to do it.)  Instead of making my usual Banana Bread with Wheat Germ or this Banana Bread Granola I'm obsessed with, I wanted to make some muffins with my Rye flour (used for these Rye Brownies, which are insanely good).

I found this recipe and made a few modifications to make it more tasty and nutritious - applesauce instead of oil, added cinnamon, raisins and raw walnuts.  I made these three days ago and we ate all but two of them by the time I got around to photographing the final product!

I like to put two in the toaster oven then top with some Kerrygold Irish Butter and eat them with a cup of tea - or spoonful of crunchy peanut butter, ya know, whatever you like :P

May you have ripe bananas on hand and enjoy these as much as I have!  Happy Tuesday!














Rye Banana Muffins

Ingredients:

2 large ripe bananas
3/4 c white sugar
~ 1/3 c unsweetened plain applesauce
3 eggs
1 tsp vanilla
3/4 c rye flour
1 1/4 c white flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
~ raisins
~ raw walnuts

Directions:

Preheat your oven to 350.  Prepare 12 muffin tins with cooking spray and then muffin liner thingys ;)

Mash up your ripe bananas in a large bowl.  Add sugar, apple sauce, eggs and vanilla and stir until smooth.  In a separate bowl, add your flours, baking soda, cinnamon and salt, whisking to combine.  Add your dry ingredients to your wet ingredients and stir just until everything is incorporated (don't over stir).

In your muffin tin lined with muffin liner papers, add raisins and walnuts to your liking.  (I suppose you could add oatmeal or chocolate chips...oooh, maybe next time!)  I used a 1/4 cup scoop to evenly distribute the batter over the raisins and walnuts, filling them all to the top since this muffin doesn't really rise.

Bake for 25 minutes or until muffins are slightly brown and a toothpick comes out clean.

Makes 12 muffins <3




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