Ingredients banana nut muffins
1 1/2 cup natural stone ground rye flour
1/2 cup sugar
1/2 cup dark brown sugar
1 1/2 tsp Saigon cinnamon
1 pinch salt
1 1/2 tsp baking powder
1 cup shelled walnuts ground fine
1 cup salted almonds ground fine
2 eggs
1 stick butter
1 cup Apple pumpkin cider
2 very ripe bananas
1 tbsp vanilla extract
how to make banana nut muffins
Mix all dry ingredients in a bowl Make sure the brown sugar doesn't have to many large clumps in it ( it likes to do that) Melt butter in a microwave safe dish ( I do 30 secs at a time)Mush bananas on a platePour butter over dry ingredientsBeat eggs ( you already have a dirty dish from the butter)Pour those now over the flour mixture Using a spatula start folding wet into dry ingredients, while adding the cup of cider.Once everything is incorporated fill your muffin tin with 12 equal amounts of batter. I actually used my stoneware one instead of a metal one. No muffin liners or spray. This is totally up to your preferences! With that said, oven temperature and baking time will vary, depending on dish/ oven. Mine took 30 minutes on 350°F Fahrenheit convection baking. I let them cool for a few minutes, loosened them and let them finish cooling in the dish ( except for the one that just screamed to be sampled) Guten Appetit
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