Brown Butter Banana Nut Muffins

Feb 3, 2025

Ingredients:

• 1 1/2 cups all purpose flour
• 1/4 cup light brown sugar
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 3 large bananas
• 1/2 cup (1 stick) unsalted butter
• 2 large eggs
• 1-2 teaspoons pure vanilla extract
• 1 cup walnuts, chopped

Directions:

1. Preheat the oven to 425 F. Line a muffin pan with 12 liners. Set aside. 
2. In a small saucepan, melt the butter over medium heat. Continue to heat the butter until it has a nice caramel color and a nutty aroma. Remove from heat and set aside.
3. In a large bowl, whisk together flour (setting aside the additional tablespoon), sugars, baking powder, baking soda, salt, and cinnamon. 
4. In a medium bowl, mash the 3 bananas. The more ripe the bananas are, the easier they will be to mash. Whisk in the butter and vanilla until well incorporated, leaving the bananas a little lumpy. 
5. Whisk in the eggs.
6. In a small bowl, mix the chopped walnuts and a tablespoon of the flour mixture. 
7. Add your wet mixture into the dry and stir until just incorporated, making sure not to over mix. Then fold your walnuts into the mixture. 
8. Pour the mixture into your prepared liners, filling the wells 3/4 the way full. Bake for 5 minutes, then reduce the oven temperature to 350 F. Continue baking the muffins for an additional 15 minutes, until the tops are golden brown. 
9. Let muffins cool in the pan for about 5 minutes. Serve warm or remove from the pan and let cool completely. 

*Store muffins in an airtight container at room temperature for up to 2 days. 

Makes 12 muffins