Ingredients
- ¾ cup Walnuts or pecans chopped
- Brown Butter
- ½ cup 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
- ½ cup Dark chocolate baking chips
- ¼ cup Extra dark chocolate baking chips
- 1 Dollop Crème fraîche
Method
Toasted Nuts
- 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
- 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
- Mash bananas with a fork until smooth.
- Add mashed bananas to the brown butter. Whisk in eggs, sugar, and vanilla extract until well blended.
Dry Mix
- Add baking powder, baking soda, and salt to the wet mixture. Stir to combine.
- Add flour and fold until mostly incorporated.
Mix-Ins
- Fold in toasted nuts and both types of chocolate chips until evenly distributed.
Bake
- Divide batter into muffin cups, filling each about 90% full.
- Bake at 375°F for ~18 minutes, or until muffins are golden brown and a tester comes out clean.
- Let cool slightly before serving. Optional: serve warm with a dollop of crème fraîche.