Gluten Free Banana Muffins

This week I'm making some delicious brown butter banana muffins. Despite it's simplicity, this recipe is a huge crowd pleaser.

Okay, I know the title 'Gluten Free Brown Butter Banana Muffins" is a mouthful, but trust me, you're gonna want to give this one a try. If you look at the ingredient list and are confused about the lack of eggs, don't be! I purposely crafted this recipe to be eggless earlier this year because the price of eggs was outrageous. Now it's my new favorite muffin recipe, regardless of the price of eggs.

So, whether you're gluten free or not, this recipe is sure to be a hit. I also love these muffins because they're super easy to customize. You can make them vegan (sub dairy-free butter and milk), or you can use regular all purpose flour if you are not gluten free. Not to mention, the mix-ins you can add are endless.

Here's a video of the process if you're interested!

Gluten Free Brown Butter Banana Muffins

Ingredients

For the muffins

• 4 over ripe bananas

• ¾ cups white sugar

• 1 cup brown sugar

• 1 cup brown butter, cooled for at least 10 minutes*

• ½ cup milk

• 1 ½ tsp vanilla extract

• 3 cups gluten free flour (I use Bob’s Red Mill 1:1)*

• 1 ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• 1 tsp salt

• 2 tsp baking powder

• 1 tsp baking powder

• 1 - 2 cups chocolate chips (optional)

For the streusel

• ½ cup gluten free flour

• ⅓ cup brown sugar

• 4 tablespoons or ¼ cup unsalted butter, melted

• A pinch of salt

*Brown butter is just butter that is cooked on a medium high heat until it is brown and toasty. As soon as the butter starts to turn golden and smell nutty, take it off the heat. It will continue to brown for a few seconds after coming off the heat and should become the perfect color. For this recipe, I browned 2 sticks of unsalted butter.

*Not all gluten free flour blends are created the same. If the gluten free flour you're using does not have xanthan gum in it, please add 1 1/2 teaspoons to the dry ingredients for best results.

Directions

1. Preheat oven to 350 and line muffin tin with liners.

2. In a large bowl, mash the bananas until only a few clumps remain. It does not have to be smooth.

3. Add the brown and white sugar to the mashed bananas and whisk until thoroughly incorporated.

4. Whisk in the brown butter, vanilla extract, and milk until smooth.

5. Sift all dry ingredients into the wet ones. Fold the flour mixture into the wet ingredients until only a few streaks of flour remain.

6. Add chocolate chips or whatever mix ins you desire and fold until the dough is smooth. Be careful not to overmix.

7. If adding a streusel topping, combine all the streusel ingredients until clumps form.

8. Spoon batter into the muffin tin, filling it about 3/4 full. If using, spoon the streusel over the uncooked muffins. This recipe yielded me 24 regular sized muffins.

9. Bake the muffins for 30 to 35 minutes.

10. Allow the muffins to cool and enjoy!