GF Browned Butter Banana Muffins
Prep Time: 10 Minutes | Bake Time: 20 minutes | Makes 12 muffins
1/2 cup Grass-Fed Butter (can sub coconut oil if dairy free)
3 very ripe bananas
2 eggs
1/2 cup sugar (can sub maple syrup or coconut sugar)
1 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup gluten free Flour (like Cup for Cup)
1/2 cup almond flour
1/2 cup chopped walnuts (optional)
Preheat oven to 375 degrees. Grease a 12 cup muffin tin.
To brown butter: Heat butter in a small pan until butter starts to look frothy and milk solids turn a deep golden brown. Remove from heat.
Pour browned butter into a medium size bowl and allow to cool for 5 minutes. Add in mashed bananas, eggs, sugar, and vanilla. Whisk well to mix. Add in the remaining ingredients stirring until combined.
Divide muffin batter amoung the muffin cups and bake until center is firm, approximately 18 - 22 minutes. Allow muffins to cool a few minutes before removing from the pan.
Onced completely cooled, Store in a sealed container for up to 3 days. Muffins freeze wonderfully as well. I have found that storing them in the refrigerator can prolong their shelf life as well.