 Ingredients 2 and 1/2 cups ripe mashed banana (4 to 5 small bananas) 1/2 cup canola oil 1/4 cup yogurt (or little less) 3 eggs 1 teaspoon vanilla 3/4 cup rye flour 1 and 1/4 cups all-purpose flour (also ok to replace 1/4 cup of this with whole wheat) 1/4 to 1/2 cup granulated cane sugar 2 to 3 tbsp ground flax seed (optional) 1 teaspoon baking soda 1/4 teaspoon salt several handfuls of crushed or chopped walnuts half a chocolate bar, crumbled (optional) Background I like to get the day going early in the morning, and sometimes I like a quick breakfast, even one that I can take on the road to eat when I get into the office. BUT most muffins are really not so healthy (hello, Panera). I have tried and super enjoyed a 'harvest muffin' which uses carrots, zucchini and apples here, and I've tried and enjoyed a blueberry buckwheat recipe here (I didn't succeed so well on this zucchini muffin recipe here). But this banana nut muffin is probably my favorite! And I really support eating bananas, especially organic ones (non organic bananas can be really harmful to the environment). I actually read a book years ago that shifted my thinking about bananas and food and environmental impact. Its called How Bad Are Bananas? and its about the carbon impact of different activities. Short message- local food is not always better for the environment. I got this recipe from Food and Wine (here) and made small changes. This recipe uses a lot of bananas and you can really tell- its super moist and super flavorful. The rye is a neat side flavor, but doesn't dominate the taste. Make sure to use ripe or over-ripe bananas and mash them up really well. This is great for using half price brown bananas that some grocery stores have! I also suggest playing with the nuts you add- you could try hazelnuts or sunflower seeds, which I think would be a good match. Instructions (1) Mash the bananas. Mix in the oil, yogurt, eggs, vanilla (2) In a separate bowl, mix the sugar, rye flour, all purpose flour, flax seed, baking soda, salt. (3) Mix wet and dry ingredients as minimally as possible- don't overmix! (4) Mix in nuts and chocolate if desired (5) Add to greased muffin tin (6) Bake 15 to 19 minutes then let sit in muffin tin for 10 minutes before using small spatula to take them out  
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