Banana Rye Muffins for #BreadBakers

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!

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.

Bread Bakers

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

22 thoughts on “Banana Rye Muffins for #BreadBakers

  1. Now I’ve left out an ingredient but I can’t imagine leaving out the flour from bread. Too funny! At least they turned out nicely.
    And welcome to Bread Bakers! It’s nice to have you baking along with us.

    • I’m still dumbfounded by how I managed to get as far as putting them in the oven without realized what was going on. But, they did taste great! We finished them yesterday and I’ll probably be making more soon.

  2. Pingback: Caraway Rye Crackers with Reuben Spread | #BreadBakers

  3. Masterful save, Adam! Perhaps warming the wet ingredients are key to making rye muffins that aren’t dry and you have cracked the code by accident. Not unlike the discovery of penicillin. 🙂

  4. Pingback: #BreadBakers – Swedish Rye Bread (Limpa) | The 2nd 35 Years

  5. As they used to say in old day, a tailors mistake is the new fashion..( until it became the new fashion industry 😉 )

    I have a feeling that you might have discovered the new best way to make rye muffins. I am tempted to give this a try.

  6. Oooh, banana… I’m right there. These look great so kudos to you on the nice recovery! I definitely feel your pain when it comes to leaving stuff out. I’d be embarrassed to tell you how many times I’ve been there done that. Not only am I not the greatest multi-tasker, but I’ve got issues with mono-tasking as well. Couple that with failing miserably at mise en place and you’ve got a recipe for…some pretty interesting screw-ups.

    • Funny you mention it, one of my new year’s bread resolutions was to work on mise en place. Last winter I told someone I would make them chocolate cherry bread…several inches of snow on the ground while I was prepping the dough and realized I had neither chocolate nor cherries.

  7. Pingback: Artisan Dark Rye Bread #BreadBakers - Cindy's Recipes and WritingsCindy's Recipes and Writings

  8. Pingback: Pain d’Epices #BreadBakers | Baking in Pyjamas

  9. I have bananas that need to be used and, of course, I now have rye flour so these muffins look perfect to make at my house this week.

  10. I am not good at multi-tasking in the kitchen. I’d probably discover the flour after the timer went off. New Years Day I actually tried to make my second rye loaf, bread sticks plus dinner. I had to stick the dough in the fridge. I had everything timed (and a written plan of when to start things) but I forgot to account for kitchen cleanup in between things slowing me down.

  11. Pingback: Sourdough Rye Bread

  12. I’ve totally been there with leaving out key ingredients before – but I’ve never been lucky enough to realize it in time and to end up with something incredible! These look really fantastic. Rye has such a distinct flavor, so I’m very curious to try these out!

  13. Pingback: Corn Muffins | Bakers and Best

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s