100% Rye Flour Banana Pecan Muffins

Sweet Cinnamon Topping, Plain, Vanilla Cream Topping
Sweet Cinnamon Topping, Plain, Vanilla Cream Topping

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.

Preheat the oven to 400 degrees.Grease muffin tins with butter or spray oil.Mix the dry ingredients (excluding the pecans) in a large bowl.

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!

Updated 4/26/13


4 thoughts on “100% Rye Flour Banana Pecan Muffins

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