March 16, 2016

Dark Chocolate Banana Rye Muffins

Life is moving at lightning speed these days. I'm not sure if it's the lack of sleep, or that my days are so full, and my life so fulfilled, I don't even notice what day of the week it is anymore. I seem to be moving through the months with such a feeling of presence and gratefulness, feelings that I have longed for for years.

Life update. Have I mentioned that our kitchen remodel begins in a couple of weeks? I am trying to prepare for this experience as much as possible, which is sort of similar to preparing for a new baby. Cooking and freezing as much foods as possible. Daily meditative and yoga sessions to reduce stress. I am simultaneously excited, but also terrified at the thought of no kitchen for a whole month. Will I was my dishes in the laundry room sink or scrub them in a bucket outside? Will I rely solely on take-out and convenience foods after we get through the freezer foods, or will I live off of nothing but cereal? Despite the trepidation towards the whole process, I'm pretty happy to get things moving, cause I'm not sure I can spend any more time looking at faucets and sinks. Unlacquered versus lacquered. Fireclay versus cast iron.

In the entertainment department, I just binge-watched Love on Netflix. Have you guys seen it? The first few episodes had me hiding my face in my hands due to sheer awkwardness, but despite that, I became hooked pretty fast.
- I've been putting it off, but I'm finally about to start Friday Night Lights. I know that there are some die-hard fans out there, and based on recommendations from multiple people, and my love for Connie Britton, I pretty sure it is going to be epic.
- Last weekend I spent a whole 2-days away from Sebastian for the first time. I planned a bachelorette party for one of my friends in the most amazingly swanky mini resort in the mountains with the most incredible view. We ate good food, spent hours in the hot tub, drank probably too much wine, and slept. Oh, the sleep I had.

Last week, after spending a few days weeding through the gardens in the front of the house, you are now able to see the bright green new growth peeking up through the soil, and not a jungle of weeds. And even though I am painting an image of perfectly manicured gardens, I'm not even going to begin to tell you about the gardens in the backyard, and all the dog poop I am in total denial about. Guys, we were walking a fine line between being a respectable family and total trash.

If you follow me on snapchat (heatheralanna), you probably know that I slogged up a mountain a few weeks ago with Sebastian strapped to my front. It was Sebastian's first experience in the mountains, and my first experience hiking up a mountain with 20 pound baby strapped to my chest. After the hike, I was so hungry that I came close to eating my weight in french fries. Also, snapchat. I am hooked. It's super fun and low key and silly. My snaps are mostly about Sebastian and food, which really isn't that exciting. The only things that bums me out about snapchat is hearing the sound of my own voice. Ugh, so weird.

Speaking of Sebastian. He is now rolling over all the time. Back to front, and front to back. It's a nice step in the right direction, cause for a few short weeks when he couldn't roll from front to back, he would wake me up all hours of the night, in a shear panic that he was stuck. He is laughing all the time, so much so, that I'll often here him laughing manically to himself in the crib. What is he laughing at?????

He is now 6 months old, and I've started him on solid foods. This new stage of the game is totally my jam. I've been introducing a whole variety of fruits and vegetables, some he likes, some he hates. One thing is for certain, that boy loves his avocados. Cue proud mama fist bump.

A few weeks ago I bought a few pounds of bananas, cause for some reason I thought Sebastian was going to like them a little more than he actually does. I am now left with a freezer full of ripe bananas, so much so, that when I open the door, bananas literally come flying at me. What a better way to get through a freezer full of bananas than to make banana related baked goods. I actually made a pretty good dent in the banana supply, trialing this recipe a few times last week. I wanted to get it perfect - the right amount of banana flavor, moist but not too soggy, chocolately without being over-powering. I was going for a bit of a sour note with this recipe, which is why I opted for the rye flour, dutched cocoa, and buttermilk. After a few trial and errors, the recipe came out just perfect. I froze most of them, replacing the space in the freezer that was taken up by bananas. It was the only way that I wasn't going to eat them all at once.

makes 12 muffins
prep time: 10 minutes
cooking time: 20 - 22 minutes

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.


  1. oh my god..talking about the sleep, i was in boulder for the weekend too and i had THE best sleep, probably its too much wine. oh well. i have never baked with rye flour and the idea of chocolate banana muffins sounds good right now. i will be following your adventure on snapchat.

  2. Ok, first, how can you make eggs look sexy? I mean, eggs are the least sexy thing ever, and yet... yours look hawt! Then: I love banana breads and banana baked doughs, so this one is going right into my - now quite big - to do list, also it's got rye and me and rye, we're kind of best mates. But! Can I use any other type of cocoa powder? Dutch is ridiculous expensive here in Portugal. Also, canola oil, can I use olive oil? No canola here. Or do you think olive oil might be a little too overpowering in taste? I've been baking with it lately, and although the uncooked dough really smells like a salad, after it bakes, it gets this moistness and lightness to the cakes that I really enjoy.
    Then, finally. Wow, six months already? It feels like it was only yesterday I was reading your account of Sebastian's birth - did I ever say how much I looooove his name, because, well, Sebastian Flyte from my favourite tv show, which brings me to LOVE, that I have been dead on refusing to watch, claiming that like GIRLS it will be meaningless for me because of all the generational gap, and this coming from the woman who cannot get enough of Pretty Little Liars... so, now I'm rethinking, should I watch it? But I'm currently making my way through The 100, which is soooo up my alley, but I will try one episode and see. The cringeing part got me ever so curious!!!

    1. love your egg commentary, LMAO

  3. I need to get me some rye flour STAT! I can't find it at my local grocery store but HEY! It's 2016 and I have the internet. These muffins looks amazing!

  4. I was so delighted to find that I had all of the ingredients to make these muffins this morning. They are amazing, so light and fluffy and sweet but not overly sweet. Perfect!

    I recently ordered this chai spice blend off of etsy and included 1 tsp of it in the recipe and it put it over the top.

    Thanks for sharing

  5. I would love to see photos of your new kitchen once it's ready! These muffins look absolutely perfect too!

  6. I LOVE CHOCOLATE, I LOVE BANANAS, and I LOVE RYE BREAD ... so this is a MUST DO recipe thanks for sharing and if you don't mind, I'd like to share it on my blog as a new vegetarian. YUMMY!!!

  7. I completely understand the whole frozen bananas tumbling out of the freezer every time you open the door. I have that same problem because I can never seem to eat the last banana of the bunch before it's too ripe. So I toss a stray banana into the freezer at least every 2 weeks. That's a lot of bananas. I am very ready for these muffins ;)

  8. These look amazing! I've never baked with rye flour (which is weird since I love rye bread) and I think this is the perfect recipe to give it a try!

    xx, Caitlin

  9. Great photography and I'm dying over these chocolatey beauties!

  10. I literally just got rye flour to try another recipe and was wondering what else I could use it in. Thank you for coming to the rescue!

  11. I love this post! You sound really happy, and I'm impressed that you are doing yoga daily (which probably has something to do with feeling good!). I don't have any kids and I can't make a daily practice out of it, but maybe I haven't tried hard enough. I limit myself to whatever classes are available at my gym, and I should probably find some classes online. Your kitchen sounds like it's going to be lovely, I'm sure the the time without it will fly by. And it sounds like you're pretty well prepared.

  12. What do we think about making these with almond milk? I can't buy a small batch of buttermilk and I always let the large batch go bad because I never use it. I do have almond milk in the fridge though...