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Whole Grain Banana Muffins
These wholegrain breakfast or snack muffins are moist and scented with cinnamon. There’s rye and rolled oatmeal in them, too, which only deepens their flavors, a recipe very loosely adapted from Good to the Grain. They’re just sweet enough–mostly from the bananas–to please everyone.
- 1 cup rye flour
- 1 cup all-purpose flour
- 1/2 cup quick rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 3 ounces (6 tablespoons) unsalted butter (pastured)
- 1/4 cup brown sugar
- 3 ripe bananas, mashed
- 2 tablespoons molasses
- 1 egg (pastured)
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Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or use muffin cup liners.
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Combine the dry ingredients, including the flours, oatmeal, baking powder, baking soda, salt and cinnamon in a mixing bowl.
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In a stand mixer cream the butter with the brown sugar on high speed until light and creamy. Scrape down the sides of the bowl and add the banana, molasses and egg. Beat on medium speed until well combined.
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Scrape down the sides of the bowl and add the dry ingredients. Mix on low speed just until combined.
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Divide the batter into the muffin cups. Bake until the muffins dome and a wooden skewer inserted into the center muffin comes out clean, about 20 minutes. Allow to cool briefly, then lift out the muffins and tilt them to one side to allow to cool completely.
GF, DF, vegan
recipe adapted from Good to the Grain
https://www.williams-sonoma.com/recipe/country-applesauce-muffins.html
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