Brown Butter Chocolate Chip Banana Muffins

These easy to make Brown Butter Banana Chocolate Chip Muffins are soft, fluffy and moist! Packed full of chocolate chunks, they’re the perfect little snack or accompaniment to your morning tea. The best way to use up over ripe bananas, in fact, you’ll be ripening them on purpose just to make these yummy muffins!

What are Chocolate Chip Banana Muffins?

These banana muffins are littered with lots of chocolate chunks and are the perfect warm treat that can be enjoyed as a weekend brunch, afternoon snack or something indulgent with your tea or coffee. They only need a handful of pantry staples and are really easy to make!

What do they taste like?

They’re everything you love about café style muffins. Soft, sweet, but not overly, packed full of chocolate chunks.

Other recipes to use over ripe bananas in!

It happens to all of us, over ripe bananas that we just didn’t get to on time. There are so many yummy ways to use those bananas. One of my favorite ways is this Easy Passionfruit Banana Bread. It’s just so yummy. Packed full of walnuts and topped with my cream cheese frosting and some passionfruit pulp!

Oh and if you;’re after an indulgent muffin recipe, give my Double Chocolate Chip Muffins!

My favourite thing about Chocolate Chip Banana Muffins…

Whenever you’re baking with bananas, the entire house just fills with this sweet smell. And that’s because over ripe bananas are naturally sweet, which makes them perfect for baking with.

The ingredients you’ll need to make Chocolate Chip Banana Muffins

Butter – I used unsalted butter. We’re going to turn this butter into burned butter. It helps give the muffins a rich and nutty flavor. Totally worth the extra couple minutes!

Dark chocolate – I used cooking chocolate. Chop it with a large knife. Alternatively you could use chocolate chips.

All-purpose flour – also known as plain flour.

Baking powder – helps the muffins rise and become fluffy!

Salt – I used fine salt.

Bananas – it’s really important that you use ripe bananas. If you don’t have ripe bananas you can bake them for 30 minutes on a baking tray on 150C / 300F.

Brown sugar – you can use dark or light. Both will work.

Egg – I used a large egg.

Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

How to make Chocolate Chip Banana Muffins

1. Preheat a fan forced oven to 375F. Line a muffin tray with 12 cupcake/muffin liners. Add the butter to a medium sized pot on low to medium heat. Allow to melt and froth until the milk solids appear golden brown, about 5 minutes. Set aside to cool down.
2. Sift together the flour, baking powder and salt into a large mixing bowl.

3. To a separate bowl, add the mashed banana, burnt butter, brown sugar, and egg. Whisk together until well combined.
4. Add 3/4 of the chopped chocolate into the dry ingredients

5. Along with the wet ingredients and use a spatula to mix until no dry ingredients are showing. Add the vanilla extract and mix.
6. Distribute evenly amongst the cupcake liners.

7. Sprinkle with remaining chopped chocolate and bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.
8. Serve warm or cooled.

Frequently asked questions!

How do I get bananas to ripen quickly?

For this recipe you’ll need to make sure your bananas are ripe. It’s important to use soft, ripe bananas as they add sweetness to the recipe. Under-ripe bananas will be harder to mash and create lumps in the batter. You can use naturally ripe bananas with dark spots on the skin, or ripen them yourself by placing them on a baking tray with the skin on. Bake for 30 minutes on 150C / 300F. They will be black on the outside and soft on the inside.

How can I make banana muffins dairy free?

You can replace the butter with 1/3 cup vegetable oil. No nutty butter taste, but still delicious!

Can I freeze banana muffins?

Absolutely! You can wrap them up tight in plastic wrap and freeze for up to three weeks. You can let them thaw out at room temperature.

How long do Banana Muffins last?

These are great for three days in an airtight container. 

My Top Tips! 

Storage

These Muffins can be stored in an airtight container for up to three days. Can be wrapped in plastic and frozen for up to 3 weeks. Simply allow to thaw at room temperature.

Butter

The butter in this recipe is ‘burnt’. Not to a black cinder, but instead the milk solids are cooked to a point where they’re a deep golden brown. To achieve this unique nutty flavor you simple continue cooking your butter in a pit on the stove on low heat until it turns golden brown.

Bananas

For this recipe you’ll need to make sure your bananas are ripe. It’s important to use soft, ripe bananas as they add sweetness to the recipe. Under-ripe bananas will be harder to mash and create lumps in the batter. You can use naturally ripe bananas with dark spots on the skin, or ripen them yourself by placing them on a baking tray with the skin on. Bake for 30 minutes on 150C / 300F. They will be black on the outside and soft on the inside.

To check if muffins are baked

Insert a toothpick into the center of the muffins to check if it comes out clean. If it comes out with crumbs they’re done. If it comes out with wet batter, it needs more baking. Take care not to over-bake otherwise your muffins will be dry.

Other Recipes You Might Like!

• Honey Banoffee Sheet Cake
• Banana Sheet Cake
• Easy Passionfruit Banana Bread
• Double Chocolate Chip Mufins