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Chocolate Banana Rye Muffins

Chocolate Banana Rye Muffins

Light and tender chocolate banana muffins made with rye flour for a uniquely nutty texture, and topped with crunchy turbinado sugar and cacao nibs.
Yield: about 16 muffins
Cook Time: 18 minutes
Total Time: 45 minutes

Ingredients

  • 1 cup / 125 g all-purpose flour
  • ½ cup / 65 g rye flour
  • ½ cup / 35 g Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 medium / 170 g ripe bananas, mashed (about 2/3 cup mashed)
  • 1 large egg, at room temperature
  • ¾ cup / 150 g packed light brown sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup / 80 g buttermik
  • 6 tablespoons / 80 g unsalted butter, melted and cooled to lukewarm
  • 1 cup / 180 g dark chocolate chips or chunks
  • cacao nibs, for topping
  • raw or turbinado sugar, for topping

Instructions

  • Preheat oven to 350 °F. Line a muffin tin with paper liners.
  • In a bowl, whisk together flour, rye flour, cocoa powder, baking powder, baking soda and salt.
  • In another bowl, mash banana until smooth. Whisk in egg and brown sugar, followed by vanilla. Add to dry ingredients along with buttermilk and melted butter; stir just until incorporated and only a few streaks of dry flour remains. Fold in chocolate chips (set aside a few chips for topping).
  • Scoop info muffin cups, a scant 1/4 cup (or a large cookie scoop) per muffin.
  • Sprinkle with cocoa nibs and turbinado sugar, and place a few chocolate chips on top of each muffin.
  • Bake for 16 to 18 minutes or until tops are puffed and a toothpick inserted in the middle comes out mostly clean. Let cool for 15 minutes before serving. Store leftovers in an airtight container for up to 3 days.