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

1. 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.
2. I actually used my stoneware one instead of a metal one.
3. No muffin liners or spray.
4. This is totally up to your preferences!
5. With that said, oven temperature and baking time will vary, depending on dish/ oven.
6. Mine took 30 minutes on 350F Fahrenheit convection baking.
7. 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

natural stone ground rye flour, sugar, brown sugar, cinnamon, salt, baking powder, walnuts, salted almonds, eggs, butter, apple pumpkin cider, very ripe bananas, vanilla

Taken from cookpad.com/us/recipes/368229-banana-nut-muffins (may not work)