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Ingredients
Makes 10-12 Muffins
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4
ea. Very Ripe Banans
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1 1/2 cups
(190g) All Purpose Flour
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2
Large Eggs
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1 tsp.
(4g) Baking Soda
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1 tsp.
(4g) Sea Salt
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1 cup
(85g) Toasted Walnuts
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3/4 cup + 3 Tbsp.
(190g) Light Brown Sugar
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1/2 cup
(110g) Black & Bolyard® Original Brown Butter, plus more for coating tins
Preparation
- Preheat a convection oven to 350F.
- Grease the muffin tins with Black & Bolyard® Honey Brown Butter.
- 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.
- Add the eggs, bananas, and nuts. Mix gently to combine.
- Add the flour and fold into the batter until just combined. Do not overmix.
- Scoop finished batter into prepared muffin tins and bake for 18-20 minutes.
- Let cool slightly before enjoying with another schmear of brown butter.
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