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Golden brown muffin tops with visible chocolate chunks, arranged in neat rows on a dark, speckled baking tray.

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
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast, Dessert
Cuisine: Californian
Ingredients Equipment Method Notes

Ingredients
  

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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