Being able to multitask in the kitchen is a valuable skill. If you want separate components of a meal to finish at the same time it not only takes planning but also requires the ability to potentially monitor several pots and pans at once. But, there is a point where it is probably a good idea to take a step back and let a few things wait. Last week when I made these muffins I was simultaneously doing several sinks full of dishes, prepping dough for six loaves of bread, and making gnocchi. This, I discovered, was too much. I managed to only make one mistake, but it was a doozy.
This months #BreadBakers theme was rye and I was excited to try out this muffin recipe. I made the batter, used our great silicone baking cups, and popped them in the oven. I went back to doing dishes and after a few minutes turned around to get something on the kitchen table. And there I noticed my small bowl with 2 cups rye flour, baking soda, and salt. Yes, that’s right. I had poured a mixture of sugar, oil, butter, vanilla, and bananas into muffin tins and at no point did I think ‘Hey, this is missing something’.
Amazed that I could have made a mistake THAT bad, I raced to grab the muffin trays from the oven. While my wife stood by baffled at how I had done this, I emptied the now hot liquid contents of the cups into the bowl with the dry ingredients. I exclaimed that perhaps I had accidentally discovered a revolutionary baking technique that would make the world’s greatest muffins.
I haven’t made these the ‘normal’ way, but these muffins did indeed turn out incredibly. Oftentimes when I’ve baked with rye flour the dough becomes sort of gummy, but nothing of the sort happened. They came out perfectly moist with a nice firm top and despite only having rye flour didn’t have a very strong rye taste. To be sure it was there, but the bananas were the main thing you taste.
I’ll admit it was perhaps a bit odd for a blog ostensibly focused on bread to not make bread for a monthly group called BreadBakers. But as I started to look for ideas I found I had already make lots of loaves (and cookies) with rye, so this was a new way for me to use a familiar ingredient. Check out these posts if you’re interested in a traditional marbled rye bread or maybe a 100% rye loaf. Scroll down past the recipe to see what the other #BreadBakers were up to! Enjoy!
Banana Rye Muffins (Makes 12)
- 8 T butter (1/2 C, 1 stick), room temperature, cubed
- 1/2 C brown sugar
- 1/4 C canola oil
- 2 eggs
- 3 large bananas
- 1 t vanilla extract
- 2 C rye flour
- 1 1/2 t baking soda
- 1/4 t salt
Preheat oven to 350 F and prepare muffin tins with baking cups. Set aside.
In a small bowl combine the butter and sugar and mix/mash with a fork until they are well combined. Then add oil, eggs, banana, and vanilla. Continue to mix until smooth.
In a separate bowl combine flour, baking soda, and salt. Add the dry ingredients to the wet and stir until there are no dry bits.
Spoon the mixture into the muffin tins, each should get filled about 3/4 of the way. Bake for 18-20 minutes, until a toothpick in the center comes out clean.
Recipe adapted from Food and Passion.
Here’s what the other #BreadBakers were up to!
- Tangzhong Rye Bread by Stacy at Food Lust People Love
- Sourdough Rye Bread by Ansh at Spiceroots
- Potato Onion Rye Meteil by Karen at Karen’s Kitchen Stories
- Swedish Rye Bread (Limpa) by Nicole at The 2nd 35 Years
- Rye Fennel Crackers by Renee at Magnolia Days
- Caraway Rye Crackers with Reuben spread by Jenni at Pastry Chef Online
- Artisan Dark Rye Bread by Cindy at Cindy’s Recipes and Writing
- Chocolate rye bread by Rocio at Kidsandchic
- Pain d’Epice by Laura at Baking in Pyjamas
- Danish Rye Bread by Wendy at A Day in the Life on the Farm
- Hapanleipä – Finnish Sour Rye Bread by Robin at A Shaggy Dough Story
- Banana Rye Muffins by Adam at Bakers and Best
- Boston Brown Bread by Holly at A Baker’s House
- Rye and Whole Wheat Bread by Kelly at Passion Kneaded
- Slow Cooker Boston Brown Bread by Mireille at Chef Mireille’s East West Realm
What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.
How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.
Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at firstname.lastname@example.org.