Rye and Banana Muffins with Coconut Oil
and a pinch of cardamom
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