I really enjoy the heartiness of these muffins. The moistness and flavor are amazing, and they are very filling. I prefer to smear them with almond butter while they’re still hot.
2 c. Rye Flour
1 Tb. Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
3 Tb. Powdered Stevia
1 Egg, beaten
1 c. Half and Half or Whole Milk
2 Medium Very Ripe Bananas, Mashed
2 tsp Vanilla
1/4 c. Unsalted Butter, melted
1/2 c. Chopped Pecans
For the Sweet Cinnamon Topping:
Mix 2 tsp. Cinnamon with 1 tsp. Powdered Stevia and sprinkle on unbaked muffins.
For the Vanilla Cream Topping:
Blend 4 tsp. Powdered Stevia, 4 Tb. Softened Butter, and 1 tsp. Vanilla with a hand mixer. Slowly mix in 4 Tb. Milk. Spread on muffins once cooled.
Mix the wet ingredients (including mashed bananas) in a smaller bowl.
Add the wet ingredients to the dry ingredients in the large bowl, and mix until just blended.
Fold in the pecans.
Bake at 400 degrees for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Let cool. Enjoy!