DARK CHOCOLATE BANANA RYE MUFFINS

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  • 1 1/2 cup all-purpose flour
  • 1/2 cup dark rye flour
  • 1/2 cup dutch cocoa powder
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 eggs, slightly beaten
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 4 ripe bananas, mashed
  • 1 cup dark chocolate chunks

Preheat the oven to 350ºF.
Line a muffin tin with 12 muffin cups.
In a large bowl combine the flours, cocoa powder, baking soda, baking powder, and salt.
In a medium bowl combine the eggs, brown sugar, vanilla, canola oil, buttermilk, and bananas with a wire whisk.
Add the wet ingredients to the dry and combine until just moistened. Stir in the chocolate chunks. Reserve a few chunks to sprinkle on top of the muffins before baking.
Place the muffins into the oven and bake for 20 - 22 minutes, or until a tooth pick inserted comes out clean. You don't want to overbake the muffins. They should be a little soft when you touch the top, but not mushy. Let cool.
Can be stored in an airtight container for a few days.

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