Chocolate Banana Rye Muffins
Chocolate Banana Rye Muffins are made with dark chocolate, whole grains, and are vegan, and free from added sugar. They’re the perfect healthy treat to enjoy with a hot cup of coffee or tea.
Overripe bananas are the key ingredient for these Chocolate Banana Rye Muffins. I use two full cups which provide all the sweetness for the recipe as well as moisture.
Coconut oil is a great fat to use in all sorts of cooking and baking. It’s stable at high temperatures and is not heavily processed with chemicals, unlike industrial seed oils. If you need an alternative, use melted butter or avocado oil, but be sure to avoid any sort of “vegetable” or canola oil!
Aquafaba is one of my go-to egg replacers. It is the liquid from a can of garbanzo beans, so it’s really convenient if you eat chickpeas frequently. Other egg substitutes include 1 tablespoon of ground flaxseed mixed with 3 tablespoons of hot water or 3 tablespoons of natural peanut butter.
Cinnamon extract is one of my favourite baking ingredients and I actually use it more than vanilla! It’s hard to find in stores, so I make my own by putting cinnamon sticks in a dark bottle with vodka or ethyl alcohol. After a few weeks, I have a fragrant bottle of cinnamon extract. If you can’t find any and don’t want to make your own, use pure vanilla extract instead which you can find at The Spice House!
Cinnamon is another critical ingredient in these Chocolate Banana Rye Muffins. It’s a great addition to the extract to add some extra warm spiciness.
Baking soda is used for leavening.
Celtic sea salt is my favourite type of salt because it contains trace minerals and doesn’t have added ingredients like silicone dioxide found in conventional salts. Although you’d have to eat an unhealthy amount of salt to get much benefit from the minerals, every little bit helps and they certainly won’t hurt!
Whole wheat pastry flour is my go-to for all muffin, scone, and quick bread baking. I love it because it adds a few more nutrients to the recipe without compromising taste and texture.
Rye flour is something I’m experimenting with more lately. I’ve been getting a lot of it in my grain shares recently, so I figure I should learn to bake with it. It’s similar to wheat, but contains less gluten and producers denser baked goods. If you can’t access rye flour, substitute whole wheat pastry flour instead.
Dark chocolate chips are a delicious addition to these muffins. They add just a bit more sweetness, but not too much because I stick with 60-70% cacao. Feel free to use any type of chocolate chips you like, but the darker they are, the healthier they will be!
Do I need any special equipment?
Nope! All you need is a muffin pan and any size will work. I usually use a 12 count pan, but jumbo or mini pans can be used as well (although it will affect baking time). Other than that, you only need basic utensils to make Chocolate Banana Rye Muffins!
That being said, if you’re looking to get the perfect top on your muffins, I recommend using a crown pan. The shape of the wells allows the muffins to bake with little bottoms and big, fluffy tops.
How to Make Chocolate Banana Rye Muffins
Start by preheating the oven to 425°. Line a muffin pan with 12 parchment liners or grease each well with coconut oil. In a large bowl, whisk the mashed banana, melted coconut oil, aquafaba, and cinnamon extract. Then, add the cinnamon, baking soda, salt, and both flours. Mix until just combined, being sure not to over mix.
Gently fold the dark chocolate chips into the batter. Then, scoop the batter into the muffin cups, making each one about ⅔ full. Bake for about six minutes before reducing the oven temperature to 400°F.
Bake for another 10-15 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown. Let the muffins rest in the pan for five minutes before turning out onto a cooling rack.
I hope you enjoy these Chocolate Banana Rye Muffins! Be sure to leave a rating below and let me know what you think in the comments. I’d love to see your creations, so tag @roots_and_rosemary on Instagram with any photos of your muffins. Happy baking!
More Banana Baking
- Banana Date Muffins (vegan)
- Blueberry Banana Muffins (vegan)
- Tahini Banana Muffins (vegan)
- Banana Nut Bread (vegan)
- Spiced Banana Rum Cookies
- Spiced Banana Rum Muffins (vegan)
- Banana Chocolate Chip Cake
Chocolate Banana Rye Muffins
- 2 cups overripe bananas mashed
- ⅓ cup coconut oil melted
- 3 Tbsp aquafaba
- 1½ tsp cinnamon
- 1 tsp baking soda
- ¼ tsp Celtic sea salt
- 1 cup whole wheat pastry flour
- ½ cup rye flour
- 1 cups dark chocolate chips
- Preheat oven to 425°. Line a muffin pan with 12 parchment liners or grease each well with coconut oil.
- In a large bowl, whisk the mashed banana and coconut oil, aquafaba, and cinnamon extract.
- Then add the cinnamon, baking soda, salt, and both flours. Mix until just combined, being sure not to over mix.
- Gently fold the chocolate chips into the batter.
- Scoop the batter into the muffin pan, filling each space ⅔ full.
- Bake for about 6 minutes. Then reduce oven temperature to 400°F.
- Bake for another 10-15 minutes or until a toothpick inserted in the centre comes out clean and the tops are golden brown.
- Let rest in the muffin pan for 5 minutes before transferring the muffins to a cooling rack. Enjoy!
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