These rye and banana muffins are slightly more dense than your average muffin due to the nature of the grain, but the light rye flour adds a subtle earthiness that balances the sweetness of the bananas and coconut oil nicely. I blend the rye flour with a little plain white flour to lighten the mix, but not so much that the flavour becomes too diluted. However, if you want to achieve a lighter, fluffier muffin then simply adapt the ratio of flours to include more plain white flour to rye flour to suit your purpose.
Top them with crunchy brown Demerara sugar and some rolled oats to accompany a hot cup of tea in the mornings. These are at their best when still a little warm and fresh from the oven.
Makes 12 muffins
Preheat your oven to 180°C. Place paper muffin cases in a muffin tray.
Melt the coconut oil and butter in a small saucepan over a low heat. Combine the melted coconut oil, butter, bananas, sugar and eggs in a large mixing bowl and beat together with an electric whisk until creamy.
Add your flours, baking powder, salt and cardamom and combine with a wooden spoon, until all the ingredients are thoroughly mixed together. You should have a fairly thick, creamy muffin mix.
Dollop a large heaped tablespoon of the mixture into each case, until the mixture is distributed evenly between them. Leave a couple of centimetres at the top of each case to allow the muffins to rise. Sprinkle them lightly with a scattering of oats and Demerara sugar.
Bake for 20 minutes, until the tops have turned golden. Insert a metal skewer and check whether it comes out clean to check that they have cooked all the way through. Leave them to cool on a wire rack. These are best eaten fresh on the day of making, but will keep for a couple of days stored in an airtight container.