Love and Olive Oil

Chocolate Banana Rye Muffins

get fresh recipes via email:

Light and tender chocolate banana muffins made with rye flour for a uniquely nutty texture, and topped with crunchy turbinado sugar and cacao nibs.

With chunks of dark chocolate and a delightful crunchy topping, these chocolate banana muffins are sure to satisfy your morning cravings (and I am not one to say no to chocolate for breakfast!)

Chocolate Banana Rye Muffins

A mashup between my double chocolate banana bread and my banana pecan crumb muffins, these chocolate banana muffins have an added element of interest in the form of rye flour, which adds a subtle nutty undertone and coarser mouthfeel than a muffin made with entirely all-purpose (that said, you can certainly use all all-purpose if you want, or any other whole grain flour of your choice). It doesn’t make the muffins dense like whole wheat flour often can (in fact they are surprisingly light!) but it just makes them a bit less cake-like.

And because the crunchy muffin top is most definitely the best part of the muffin, I topped these with a generous sprinkle of coarse turbinado sugar, crunchy cacao nibs, and a few more chocolate chunks for good measure.

Overhead shot of three scoops of Banana Fudge Chunk Ice Cream on a pewter platter with three spoons on the side.

Banana Fudge Chunk Ice Cream

With ample chunks of chewy chocolate fudge in a creamy banana custard, this homemade banana fudge chunk ice cream really hits the spot! Inspired by...

Skillet Bourbon Peach Crisp with fresh peaches on the side and a shot glass of bourbon.

Skillet Bourbon Peach Crisp

This boozy peach crisp is a perfect no-fuss summer dessert, packed with ripe local peaches and a delightfully crunchy oat topping. Peaches and bourbon were...