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.
- 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.
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: 3.4% | Vitamin C: 3.1% | Calcium: 4.6% | Iron: 5.9%