Browned Butter Banana Nut Chocolate Chip Muffins

Packed with the wholesome goodness of whole wheat and flax seeds, plus the rich flavor of brown butter and maple syrup for a delicious breakfast or snack.
Course Breakfast, Snack
Servings 12
Calories 211kcal
Author Brianne @ Cupcakes & Kale Chips


  • 1/4 cup unsalted butter
  • 1/2 cup chopped walnuts
  • 3 overripe bananas
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup plain greek yogurt
  • 1 large egg
  • ½ teaspoon kosher salt
  • 1 1/2 cups whole wheat flour
  • 1/4 cup ground flax seed
  • 1 teaspoon baking soda
  • 1/4 cup mini chocolate chips


  • Preheat oven to 375°F and spray a 12-cup muffin tin with nonstick cooking spray or line with cupcake/muffin liners.
  • In a small skillet over medium low heat, melt the butter and continue to cook until it turns a light golden brown. Add walnuts, toss and roast for a couple minutes. Pour off butter into a small bowl to cool slightly
  • Add the bananas to a small bowl and mash with a fork until only a few small lumps are left.
  • Add maple syrup, vanilla extract, greek yogurt, egg, salt, and reserved browned butter.
  • Mix with a fork until just combined,
  • Add flour, flax seed, and baking soda. Using a spatula, mix until wet and dry ingredients are jutst combined without overmixing.
  • Gently fold in the mini chocolate chips.
  • Fill each muffin tin about ¾ of the way full and bake for 15-17 minutes.
  • Cool in the pan for about 10 minutes before removing to a wire rack to cool completely.
  • These muffins are very moist, so if not eating them within a day or two, you will need to keep them in the refrigerator or freezer.


Adapted from Joyful Healthy Eats.


Serving: 1muffin | Calories: 211kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 202mg | Potassium: 228mg | Fiber: 3g | Sugar: 10g | Vitamin A: 170IU | Vitamin C: 2.6mg | Calcium: 46mg | Iron: 1.1mg