Brown Butter Banana Walnut Muffins

Brown Butter Banana Walnut Muffins


Makes 10-12 Muffins
  • 4 ea. Very Ripe Banans
  • 1 1/2 cups (190g) All Purpose Flour
  • 2 Large Eggs
  • 1 tsp. (4g) Baking Soda
  • 1 tsp. (4g) Sea Salt
  • 1 cup (85g) Toasted Walnuts
  • 3/4 cup + 3 Tbsp. (190g) Light Brown Sugar
  • 1/2 cup (110g) Black & Bolyard® Original Brown Butter, plus more for coating tins


  1. Preheat a convection oven to 350F.
  2. Grease the muffin tins with Black & Bolyard® Honey Brown Butter.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the Brown Butter, sugar, salt, and baking soda on medium speed for about 2 minutes until fully incorporated.
  4. Add the eggs, bananas, and nuts. Mix gently to combine.
  5. Add the flour and fold into the batter until just combined. Do not overmix.
  6. Scoop finished batter into prepared muffin tins and bake for 18-20 minutes.
  7. Let cool slightly before enjoying with another schmear of brown butter.