Whole Wheat Browned Butter Banana Muffins
Discover the perfect Whole Wheat Browned Butter Banana Muffins recipe! These healthy, moist, and delicious muffins combine whole grain goodness with rich, nutty browned butter for an unforgettable breakfast treat.
Ingredients
- 3/4 cup 170g salted butter
- 1 Cup Rolled Oats 80g
- 2 cups 260g whole-wheat flour
- 2 tablespoons Chia Seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 bananas about 185g peeled
- 1 cup maple syrup or 1 1/2 cup sugar
- 1 tablespoon apple cider vinegar
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips
Instructions
Browned Butter
- Melt butter in a saucepan over medium heat.
- Watch carefully as it foams and the color changes to golden brown (Tip: blow on the foam to get a glimpse at the bottom of your pan to see if there are gold flakes forming)
- Remove from heat immediately when you smell a nutty aroma, and transfer butter to a heat proof bowl. (If left in the pan, the butter will continue to brown and could burn)
- Let cool to room temperature, this is important because if too hot it can scramble your eggs.
Muffins
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease well
- Whisk together whole wheat flour, oats, baking powder, baking soda, cinnamon and salt in a large bowl.
- Mash bananas in a separate bowl until smooth and then mix in cooled browned butter, maple syrup, eggs, and vanilla. Stir until well combined.
- Using a danish whisk, mix wet ingredients into dry ingredients until just combined.
- Fill muffin tin untill almost full, I used a 1/3 cup measuring cup and it works perfect for my pan.
- Bake for 20-25 minutes or until they reach an internal temperature of 195 degrees.