Brown Butter Banana Muffins
Moist, tender, warm and comforing: these eggless brown butter banana bread muffins are the best banana bread you’ll ever have ♡
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Brown Butter Banana Muffins
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servings
2-3 muffins
prep time
10 min
cook time
30 min
Ingredients
- 2 tbsp (30 g) butter
- 2 tbsp (30 g) milk
- 1 tsp (5 g) apple cider vinegar
- 1 overripe banana
- ¼ cup (50 g) brown sugar
- 1 tbsp (13 g) coconut oil (or vegetable oil)
- ½ tsp vanilla extract
- ½ tsp almond extract, optional
- ½ cup + 2 tbsp (75 g) all purpose flour
- ½ tsp baking powder
- pinch of baking soda
- pinch of salt
- pinch of cinnamon
- ¼ cup (50 g) chocolate chips and callets
Equipment
Instructions:
- In a bowl, add milk and apple cider vinegar. Set it aside for about 5 minutes to turn into buttermilk.
- In a pan over low heat, melt the butter and stir frequently for 3-4 minutes until it turns golden brown and starts smelling caramely and nutty. Turn off the heat immediately to prevent burning.
- In another bowl, add a banana and mash it well with a fork. You can blend it for a smooth consistency or keep it a little chunky if you prefer some texture.
- Add brown sugar, slightly cooled brown butter, buttermilk, vanilla, almond extract and coconut oil and whisk till the wet ingredients are well combined.
- Sift in the dry ingredients: all purpose flour, cinnamon, baking powder, baking soda and a pinch of salt. Gently fold it all together with a spatula until just combined.
- Fold in your mix-ins. You can use anything you like: nuts, seeds, chocolate or dried fruits. I used dark chocolate chips and callets.
- Pour the batter into 2-3 parchment lined ramekins and top with more chocolate.
- Bake at 180°C for 30-40 minutes or airfry at 170°C for 20-30 minutes until a toothpick inserted in the centre comes out clean.
- Top with some flaky salt and enjoy warm!
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