Hellobee

May has been crazy. We planned a lot of travel to visit family and friends before the last month of this pregnancy, when I plan to stay close to home. On the few days we’ve been home between trips, we’ve been eating easy, basic meals and preparing healthy, travel-friendly snacks for our next flight.

These strawberry-banana rye muffins were met by rave review from adults and toddler alike. It’s a spring spin on a banana muffin recipe I came up with several years ago. I swapped out the strong flavor of caraway seeds in the original for bright, fresh strawberries, and I think I may like these even better than the version I’ve been enjoying for so long. But maybe that’s just the warm weather talking.

If you’re unfamiliar with rye flour, this recipe is a great introduction. Its flavor is richer and more pronounced than wheat flour, and at 50% of the flour content in the muffins it is not at all hidden but beautifully balanced by the fresh fruit.

Speaking of fruit, what is it about the strawberry-banana combination that takes me back to my childhood? Is it just me? I think we used to get some kind of strawberry-banana yogurt growing up so I’ve always thought those two were made for each other. Bananas are so sweet and almost creamy, so it makes sense they would pair well with refreshing and agreeably acidic strawberries.

Did I sell them enough? I feel like I’m advertising for muffins, but that’s just because we really enjoyed them and I want to share that with you. If you try out the recipe, let me know in the comments!

Strawberry-Banana Rye Muffins

1 c dark rye flour
1 c all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1/2 c (1 stick) butter, room temperature
1/4 c honey
4 overripe bananas, mashed with a fork or potato masher
1/4 c plain yogurt
2 eggs, room temperature
1 cup chopped strawberries
banana and strawberry slices, for garnish (optional)

1. Preheat the oven to 350 degrees F. Grease a muffin tin or line with cupcake liners. In a medium bowl, whisk together the rye flour, all-purpose flour, baking soda, baking powder, and salt.

2. Beat the butter until light and fluffy in a large bowl of a stand mixer or using a handheld mixer. Beat in the honey, mashed bananas, and yogurt, one at a time and in that order. Beat in the eggs, one at a time. Add the flour mixture and beat until just incorporated. Use a spatula or wooden spoon to stir in the strawberries.

3. Add about 1/4 c batter to each muffin cup. Garnish each with a banana or strawberry slice (optional). Bake until firm to the touch and a toothpick inserted comes out clean, about 25 minutes. Cool ten minutes before removing from the pan. Serve warm or room temperature.