Instructions

1. Preheat oven to 350F. Line a standard muffin tin with muffin liners.
2. In a small saucepan, melt the 1/2 cup unsalted butter. Remove from the heat and pour into a large mixing bowl to cool.
3. In a medium sized mixing bowl, combine the 1 cup rye flour, 1/2 cup all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt. Whisk well to combine, and set aside.
4. To the brown butter, add the 1 cup sugar. Add the 1 egg to a liquid measuring cup and then add milk to make one cup. Add this to the mixing bowl with the butter and sugar. Whisk well. Then add the 1 ripe banana, mashed with a fork, and whisk until everything is well combined.
5. Finally, fold in the flour mixture, stopping when there are still a few streaks of dry flour left.
6. Fold in the 1 cup dark chocolate chips until evenly distributed, and there are no dry streaks of flour left. Don’t over-mix.
7. Pour the batter into the prepared muffin tin and bake for about 25-30 minutes, until the muffins are risen and golden brown on top, and a toothpick inserted in the middle comes out clean.
   1. You can also make this in a loaf pan by baking for 45-60 minutes.
8. Let cool in the pan before removing.
9. To make the glaze: Brown the butter and then combine all the ingredients, adding enough milk to make a spreadable glaze. Glaze muffins (or loaf) while still warm, and then allow to cool