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To make these brown butter banana muffins, gather the following items: - 2 ripe bananas, mashed - 1/2 cup unsalted butter, browned - 1/2 cup brown sugar - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 cups all-purpose flour You can make these muffins even better with some add-ins. Consider adding: - 1/2 cup chopped walnuts - 1/2 teaspoon ground cinnamon Each muffin has about: - Calories: 180 - Protein: 3g - Fat: 7g - Carbohydrates: 27g - Fiber: 1g - Sugar: 10g These muffins are a tasty treat, but they are best in moderation. Enjoy! Start by setting your oven to 350°F (175°C). This helps your muffins rise well. Next, grab a muffin tin. You can line it with paper liners or spray it with non-stick spray. This step keeps the muffins from sticking. Take 1/2 cup of unsalted butter and place it in a small saucepan. Melt it over medium heat. Keep an eye on it as it melts. Swirl the pan gently. After about 5-7 minutes, the butter will turn a golden brown. It should smell nutty and delicious. Remove it from heat and let it cool for a bit. In a large bowl, mash 2 ripe bananas. Add the browned butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar. Mix them together well. You want a smooth mixture. Then, add 2 large eggs, one at a time. Mix after each addition. Finally, stir in 1 teaspoon of vanilla extract for extra flavor. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. If you want, add 1/2 teaspoon of ground cinnamon for warmth. This mix will help your muffins rise and taste great. Now, slowly add the dry mix to the wet mix. Stir gently until everything is just combined. Don’t overmix; it’s okay if there are a few lumps. If you like nuts, fold in 1/2 cup of chopped walnuts at this stage. Spoon the batter into the muffin tin, filling each cup about 2/3 full. This gives them room to rise. Place the tin in your preheated oven. Bake for 18-20 minutes. To check if they’re done, insert a toothpick in the center of a muffin. If it comes out clean, they’re ready. To brown butter, first, melt it in a small pan over medium heat. Watch closely as it melts. Stir the butter often to avoid burning. After about five to seven minutes, it will turn golden brown and smell nutty. Once it reaches this stage, remove it from heat. Let it cool slightly before adding it to the other ingredients. This step gives the muffins a rich flavor. To ensure your muffins are fluffy, do not overmix the batter. Mix the wet and dry ingredients until just combined. A few lumps are okay. Overmixing can make muffins dense and tough. Fill each muffin cup about two-thirds full to allow room for rising. For even baking, rotate the muffin tin halfway through. If your muffins sink in the middle, it may mean they were underbaked. Always test with a toothpick. If it comes out clean, they are done. If they are dry, you may have overbaked them. Keep an eye on the time. For a dense muffin, check your mixing technique. Remember, gentle mixing is key! If you want a lighter texture, add a bit more baking soda. {{image_2}} You can easily add chocolate chips to your muffins. Just fold in 1 cup of semi-sweet or dark chocolate chips. The chocolate adds a sweet twist to the banana flavor. I love using mini chips for a nice spread. They melt slightly and mix well. If you have dietary needs, you can swap some ingredients. Use gluten-free flour instead of all-purpose flour. For a dairy-free option, try coconut oil or vegan butter. You can also replace eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. This keeps your muffins moist and fluffy. To boost the flavor, try adding spices or zest. Ground cinnamon is a great choice. It pairs well with bananas. A teaspoon of nutmeg can add warmth. If you like citrus, add lemon or orange zest. Just a teaspoon will brighten the flavor. These small changes make your muffins unique and fun! Store your brown butter banana muffins in an airtight container. This keeps them fresh. Place parchment paper between layers to avoid sticking. Keep them at room temperature for up to 3 days. If you want to store them longer, the fridge works too. Just remember, cold muffins can lose their soft texture. Freezing is a great way to keep muffins longer. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. You can freeze them for up to 3 months. When you’re ready to eat, just take out how many you need. Let them thaw at room temperature or pop them in the microwave for a quick warm-up. To reheat, use the oven for best results. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet for about 5-10 minutes. You can also use the microwave. Heat each muffin for about 15-20 seconds. This will bring back their softness and warmth, making them taste almost fresh out of the oven. Yes, you can use frozen bananas. Just thaw them first. Drain any extra liquid before mashing. This helps keep your muffins moist and sweet. Check your muffins with a toothpick. Insert it into the center of a muffin. If it comes out clean, they are done. The tops will also look golden brown and slightly firm. You can use white sugar instead of brown sugar. The muffins will taste less rich. Brown sugar gives a deeper flavor and moisture. If you want the best taste, stick with brown sugar. You can use any nuts you like. Pecans, almonds, or hazelnuts work well. Chop them into small pieces before adding. This will give your muffins a nice crunch. You now have all the steps to make perfect muffins. You learned about key ingredients, tips for success, and ways to store them. Remember to try different flavors and add-ins for variety. If you follow the advice and instructions, you’ll bake delicious muffins. Homemade treats can be fun and rewarding. Enjoy your baking journey and share your muffins with friends!

Brown Butter Banana Muffins

Indulge in the delightful flavor of Brown Butter Banana Muffins! Perfect for breakfast or a sweet snack, these muffins are made with ripe bananas and rich browned butter for a unique twist. With simple ingredients and easy steps, you'll have a batch ready in no time. Click through to get the full recipe and enjoy these moist, delicious muffins that will impress your family and friends!
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Ingredients
  

2 ripe bananas, mashed

1/2 cup unsalted butter, browned

1/2 cup brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups all-purpose flour

1/2 cup chopped walnuts (optional)

1/2 teaspoon ground cinnamon (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.

    Brown the Butter: In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty—about 5-7 minutes. Remove from heat and let it cool slightly.

      Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, browned butter, brown sugar, and granulated sugar. Mix until well combined.

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

            Mix Everything Together: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix; a few lumps are okay. If you're using walnuts, fold them in now.

              Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

                Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

                  Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

                    Prep Time: 15 min | Total Time: 35 min | Servings: 12 muffins