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!
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.