GF Brown-Butter Chocolate Banana Nut Muffin

Nutty, rich, and deeply comforting-these gluten-free muffins combine brown butter, ripe banana, dark chocolate, and toasted nuts for a moist, not-too-sweet bite.

Why You'll Love GF Brown-Butter Chocolate Banana Nut Muffin

These muffins pack rich, nutty brown butter, super ripe bananas, two kinds of dark chocolate, and toasty walnuts into a tender, just-sweet-enough crumb.

Serve them warm with a dollop of crème fraîche if you're feeling fancy (and you should be).

Tips and Tricks

• Brown your butter until just golden-don't let it burn.
• Use bananas with black skins for the best flavor and sweetness.

Variations

• Sub pecans for walnuts for a softer, sweeter nut profile.
• Add a pinch of cinnamon or nutmeg for extra warmth.

Substitutions

• Regular all-purpose flour can be used 1:1 if gluten-free isn't needed.
• Coconut sugar or maple sugar can replace granulated sugar for a deeper flavor.

Best served with

• Hot coffee or cold brew
• A dollop of yogurt or crème fraîche
• A drizzle of nut butter for extra indulgence

How to Store Leftovers

Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days. Freeze for up to 2 months. Reheat in a toaster oven or microwave before serving.

Common Questions

GF Brown-Butter Chocolate Banana Nut Muffin

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Nutty, rich, and deeply comforting, these gluten-free muffins combine brown butter, ripe banana, dark chocolate, and toasted nuts for a craveable, bakery-worthy bite.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Breakfast, Dessert

Cuisine: Californian

Ingredients Equipment Method Notes

Ingredients

  

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Batter

• ½ cup Brown Butter 1 stick
• 4-5 Bananas very ripe
• 2 Eggs
• ¾ cup Sugar
• 2 teaspoon Vanilla extract
• 1 ½ teaspoon Baking powder
• ¼ teaspoon Baking soda
• 1 ½ teaspoon Kosher salt
• 1 ½ cups Gluten-free 1:1 all-purpose flour

Mix-Ins

• ¾ cup Walnuts or pecans chopped
• ½ cup Dark chocolate baking chips
• ¼ cup Extra dark chocolate baking chips

To Serve

• 1 Dollop Crème fraîche

Equipment

• Muffin Tin
• Mixing Bowls

Method

 

Toasted Nuts

1. Toast chopped walnuts or pecans in a dry skillet over medium heat, tossing until golden brown and fragrant, about 4 minutes. Transfer to a plate and let cool.

Brown Butter

1. In the same skillet, add butter and cook over medium heat until it foams and turns golden brown with a nutty aroma, about 4 minutes. Immediately transfer to a large mixing bowl and let cool for 5 minutes.

Banana Mixture

1. Mash bananas with a fork until smooth.
2. Add mashed bananas to the brown butter. Whisk in eggs, sugar, and vanilla extract until well blended.

Dry Mix

1. Add baking powder, baking soda, and salt to the wet mixture. Stir to combine.
2. Add flour and fold until mostly incorporated.

Mix-Ins

1. Fold in toasted nuts and both types of chocolate chips until evenly distributed.

Bake

1. Divide batter into muffin cups, filling each about 90% full.
2. Bake at 375°F for ~18 minutes, or until muffins are golden brown and a tester comes out clean.
3. Let cool slightly before serving. Optional: serve warm with a dollop of crème fraîche.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: Keep the muffins in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. They freeze well too, up to 2 months. Thaw at room temperature or warm briefly in the oven before serving.

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