Chocolate Banana Rye Muffins

There’s something truly magical about the combination of chocolate and banana, and when you add in the nutty flavor of rye, you get a treat that’s hard to resist. My journey of making Chocolate Banana Rye Muffins began one rainy afternoon when I found some overripe bananas on the counter. Instead of tossing them away, I decided to create something delicious. The aroma of these muffins baking fills the kitchen, creating a cozy atmosphere that instantly lifts your spirits. Each bite is a delightful explosion of flavors, with the rich chocolate complementing the natural sweetness of the bananas. These muffins have become a staple in my home, perfect for breakfast or a sweet afternoon snack. Whether you enjoy them warm out of the oven or save some for later, they’re sure to bring joy to your day!

Chocolate Banana Rye Muffins Shopping List

When preparing to make Chocolate Banana Rye Muffins, it’s essential to gather quality ingredients that work harmoniously together. The core components include flours, cocoa, ripe bananas, and dark chocolate. Each ingredient contributes to the muffin’s unique texture and flavor profile, ensuring a delicious outcome.

• All-Purpose Flour: 1 cup (125g) – This gives the muffins structure and lightness, allowing them to rise beautifully.
• Rye Flour: 1/2 cup (65g) – Adds a nutty flavor and density that makes these muffins distinct.
• Dutch-Process Cocoa Powder: 1/2 cup (35g) – Provides a rich chocolate flavor, deepening the taste.
• Baking Powder: 1 teaspoon – Essential for helping the muffins rise, creating a fluffy texture.
• Baking Soda: 1/2 teaspoon – Works with the acidic ingredients to create lift and tenderness.
• Kosher Salt: 1/2 teaspoon – Enhances the sweetness and balances the flavors.
• Bananas: 2 very ripe, mashed (about 2/3 cup) – The star ingredient that provides natural sweetness and moisture.
• Egg: 1 large, at room temperature – Acts as a binder, helping to hold everything together.
• Light Brown Sugar: 3/4 cup (150g), packed – Adds sweetness and a hint of caramel flavor.
• Vanilla Extract: 2 teaspoons – Brings warmth and enhances the overall flavor profile.
• Buttermilk: 1/3 cup – Adds moisture and a slight tang, contributing to tenderness.
• Unsalted Butter: 6 tablespoons (80g), melted and cooled – Provides richness and flavor.
• Dark Chocolate Chips or Chunks: 1 cup – Melts beautifully, creating pockets of gooey chocolate in every bite.
• Cacao Nibs: for topping – Adds a delightful crunch and a burst of chocolate flavor.
• Raw or Turbinado Sugar: for topping – Gives a nice sparkle and texture on top of the muffins.

Recipe Directions for Chocolate Banana Rye Muffins

Making Chocolate Banana Rye Muffins is a delightful experience that fills your kitchen with warmth and sweetness. Follow these simple steps to create your own batch of muffins that are sure to impress!

1. Start by preheating your oven to 350 degrees F. This ensures that the muffins bake evenly. While the oven warms up, line a muffin tin with paper liners so that your muffins release easily after baking.
2. In a mixing bowl, combine the all-purpose flour, rye flour, cocoa powder, baking powder, baking soda, and kosher salt. Whisk these ingredients together until they are fully incorporated, ensuring an even distribution of leavening agents and flavor.
3. In a separate bowl, take your ripe bananas and mash them until smooth. You can use a fork or a potato masher for this. Make sure there are no lumps, as the bananas need to blend well with the other ingredients.
4. Whisk the mashed bananas with the egg and light brown sugar until smooth. Then add in the vanilla extract. This mixture will bring sweetness and flavor to your muffins.
5. Once the wet ingredients are combined, pour them into the bowl with the dry ingredients. Next, add the buttermilk and melted butter. Stir gently until the mixture is just combined. It’s okay if you still see some streaks of dry flour; overmixing can lead to dense muffins.
6. Fold in the dark chocolate chips, making sure they’re evenly distributed throughout the batter. Reserve a few for topping later. This step adds wonderful pockets of melted chocolate in each muffin.
7. Scoop the batter into the prepared muffin cups, filling them about three-quarters full. I like to use a large cookie scoop for this, as it keeps everything neat and even.
8. Sprinkle the tops of the muffins with cacao nibs and a little raw or turbinado sugar. This adds a nice textural contrast and a bit of sweetness on the surface.
9. Place the muffin tin in the oven and bake for 16 to 18 minutes. You’ll know they’re done when the tops are puffed, and a toothpick inserted into the center comes out mostly clean with just a few crumbs.
10. After baking, let the muffins cool in the tin for about 15 minutes. Then, transfer them to a wire rack to cool completely. Allowing them to cool helps set their structure.
11. Once they’re cool, enjoy your homemade Chocolate Banana Rye Muffins! Store any leftovers in an airtight container for up to 3 days to keep them fresh.

Recipe Tips about Chocolate Banana Rye Muffins

When it comes to baking, having the right tips can make all the difference. Here are some insights to help you create the best Chocolate Banana Rye Muffins possible.

• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them.
• Freezing: These muffins freeze well. Wrap them individually in plastic wrap and store them in a freezer bag. They can last up to 3 months in the freezer.
• Pairing: Enjoy these muffins with a cup of coffee or a glass of milk for a delightful treat any time of day.
• Make Ahead: You can prepare the dry ingredients ahead of time and store them in a sealed bag. When you’re ready, just mix them with the wet ingredients for fresh muffins in no time.
• Variations: Add nuts or dried fruits for added texture and flavor. Walnuts and dried cherries complement the chocolate beautifully.

Accompaniments for Chocolate Banana Rye Muffins

Serving Chocolate Banana Rye Muffins is all about making the experience enjoyable. Here’s how to elevate your muffin moments:

• Breakfast Treat: Serve these muffins warm for breakfast alongside a dollop of Greek yogurt for a nutritious start to your day.
• Snack Time: They make for a perfect afternoon snack. Pair with a hot cup of tea for a cozy break.
• Brunch Parties: These muffins are a hit at brunch gatherings. Serve them with fresh fruit and a light drizzle of honey for a delightful spread.
• Kids’ Lunchboxes: Pack them in children’s lunchboxes for a sweet surprise. They’re a healthier alternative to store-bought snacks.
• Seasonal Occasions: Make them for special occasions like birthdays or holidays. Their rich flavor and unique texture make them memorable.
• Storage Tips: If you have leftovers, store them in a cool, dry place. They can also be frozen for longer storage, giving you a treat whenever you need one.

FAQ

Conclusion

The Chocolate Banana Rye Muffins are a unique blend of flavors that makes them a delightful treat for any time of day. Their rich chocolate taste paired with the natural sweetness of bananas creates a perfect balance that’s hard to resist. I encourage you to try baking these muffins yourself; they’re simple to make and incredibly satisfying. You won’t regret it!

Chocolate Banana Rye Muffins

Craving something sweet yet wholesome? These Chocolate Banana Rye Muffins are incredibly moist, bursting with chocolatey goodness, and feature the delightful flavor of banana. Perfect for breakfast or as a snack, they’re easy to make and will satisfy your sweet tooth. Make them tonight and enjoy!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Desserts

Cuisine American

Servings 4 servings

Calories 215 kcal

Equipment

• Baking Sheet
• Wooden Spoon
• Whisk
• Oven
• Food Processor

Ingredients

  

• 1 cup All-Purpose Flour
• 1/2 cup Rye Flour
• 1/2 cup Dutch-Process Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Kosher Salt
• 2 very ripe Bananas (about 2/3 cup mashed)
• 1 large Egg at room temperature
• 3/4 cup Light Brown Sugar packed
• 2 teaspoons Vanilla Extract
• 1/3 cup Buttermilk
• 6 tablespoons Unsalted Butter melted and cooled to lukewarm
• 1 cup Dark Chocolate Chips or Chunks
• Cacao Nibs for topping
• Raw or Turbinado Sugar for topping

Instructions

 

• 1. Start by preheating your oven to 350 degrees F. This ensures that the muffins bake evenly. While the oven warms up, line a muffin tin with paper liners so that your muffins release easily after baking.
• 2. In a mixing bowl, combine the all-purpose flour, rye flour, cocoa powder, baking powder, baking soda, and kosher salt. Whisk these ingredients together until they are fully incorporated, ensuring an even distribution of leavening agents and flavor.
• 3. In a separate bowl, take your ripe bananas and mash them until smooth. You can use a fork or a potato masher for this. Make sure there are no lumps, as the bananas need to blend well with the other ingredients.
• 4. Whisk the mashed bananas with the egg and light brown sugar until smooth. Then add in the vanilla extract. This mixture will bring sweetness and flavor to your muffins.
• 5. Once the wet ingredients are combined, pour them into the bowl with the dry ingredients. Next, add the buttermilk and melted butter. Stir gently until the mixture is just combined. It’s okay if you still see some streaks of dry flour; overmixing can lead to dense muffins.
• 6. Fold in the dark chocolate chips, making sure they’re evenly distributed throughout the batter. Reserve a few for topping later. This step adds wonderful pockets of melted chocolate in each muffin.
• 7. Scoop the batter into the prepared muffin cups, filling them about three-quarters full. I like to use a large cookie scoop for this, as it keeps everything neat and even.
• 8. Sprinkle the tops of the muffins with cacao nibs and a little raw or turbinado sugar. This adds a nice textural contrast and a bit of sweetness on the surface.
• 9. Place the muffin tin in the oven and bake for 16 to 18 minutes. You’ll know they’re done when the tops are puffed, and a toothpick inserted into the center comes out mostly clean with just a few crumbs.
• 10. After baking, let the muffins cool in the tin for about 15 minutes. Then, transfer them to a wire rack to cool completely. Allowing them to cool helps set their structure.
• 11. Once they’re cool, enjoy your homemade Chocolate Banana Rye Muffins! Store any leftovers in an airtight container for up to 3 days to keep them fresh.

Notes

When it comes to making the best muffins, keep these tips in mind: 1. Use overripe bananas for the sweetest flavor. 2. Don't overmix your batter to keep the muffins light and airy. 3. Freeze leftovers for up to 3 months for a sweet treat anytime.

Keyword Banana Muffins, Chocolate Muffins, easy muffin recipe, Rye Muffins

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.