Gluten-Free Brown Butter Banana Chocolate Chip Muffins

These fluffy, bakery-style gluten-free banana chocolate chip muffins get extra flavor from brown butter! With their sky-high tops, fluffy centers, and plenty of chocolate chips in every bite, they’re a great way to use those overripe bananas!

Gather Your Ingredients

These gluten-free banana chocolate chip muffins are a riff on our gluten-free chocolate chip muffins recipe, so you might notice some familiar ingredients! Let’s take a look:

How To Make Brown Butter Banana Chocolate Chip Muffins, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Brown The Butter. Before you start the muffin batter, brown the butter. Dice the butter into cubes then add to a medium saucepan. Cook over medium heat 8-10 minutes, stirring constantly until the butter is golden brown and fragrant. Remove from the heat and pour into a heatproof bowl to cool to room temperature. (Get step-by-step instructions for browning butter here!)
2. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, baking powder, baking soda, and salt. Whisk to combine, then set aside.
3. Combine Cooled Butter & Sugar. In a large bowl, combine cooled brown butter, brown sugar, and sugar.
4. Finish Wet Ingredients. Add the mashed bananas, sour cream, eggs, and vanilla. Whisk until evenly combined.

5. Add Dry Ingredients To Wet Ingredients. Add the flour mixture and the mini chocolate chips to the wet ingredients and stir until just combined.
6. Let Batter REST While You Preheat & Prep. If possible, let the batter rest 30-60 minutes at room temperature. (This will give the muffins a taller rise and a more tender texture!) While the batter rests, preheat the oven to 425 degrees F. and line a metal muffin pan with parchment paper liners.
7. Scoop & Garnish. After the batter has rested, use an ice cream scoop or extra large cookie scoop to divide the batter between 12 muffin cups. (You may have 1-2 muffins left for a second batch, depending on how long you let the batter rest!) Sprinkle the top of each muffin with coarse sugar or sparkling sugar and a few more chocolate chips, if desired.
8. Bake + Reduce Temp + Bake. Then, bake at 425 degrees F. for 5 minutes. Reduce the oven temperature to 350 degrees F (leave the muffins in the oven!) and bake an additional 12-15 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs.
9. Cool, Serve & Store. Let the muffins cool in the pan 3-5 minutes, then transfer to a wire rack to finish cooling completely. Enjoy right away and store leftovers in an airtight container or bag at room temperature 2-3 days or freeze in a freezer bag up to 2 months. (I recommend warming up leftover muffins for a few seconds in the microwave to revive their texture!)

FAQ + Tricks For The Best Banana Chocolate Chip Muffins

Measure The Mashed Bananas. For the best results, I highly recommend measuring the mashed bananas rather than going by the number of bananas. Bananas can vary in size, so adding more banana also means throwing off the ratio of wet: dry ingredients. While banana bread and banana muffins can be forgiving to a point, you’ll get the best results from measuring the mashed bananas!

Let The Batter Rest. It’s an extra step, yes, but letting the batter rest at least 30-60 minutes before baking is a great way to improve the texture and rise of your muffins. When the batter rests, the flour hydrates better and the baking powder & baking soda have more time to work, which gives your muffins a super fluffy, tender crumb and helps you achieve those bakery-worthy sky-high muffin tops!

The BEST Muffin Pan & Parchment Liners. In my experience, the muffin pan and muffin cup liners you use can make or break your recipe! We love this light-colored aluminum muffin tin for even baking, and these parchment muffin liners that are REMARKABLY nonstick. (No more losing half your muffin to the wrapper!) Keep in mind that if you use a ceramic or silicone muffin pan, your muffins may take longer to bake.

More Gluten-Free Muffin Recipes To Try

Gluten-Free Blueberry Muffins

Gluten-Free Pumpkin Cream Cheese Muffins

Gluten-Free Chocolate Chip Muffins

Gluten-Free Almond Poppy Seed Muffins

Gluten-Free Brown Butter Banana Chocolate Chip Muffins

5 from 1 vote

Author: Emily Dixon, Sweets & Thank You

These fluffy, bakery-style gluten-free banana chocolate chip muffins are made with brown butter for extra flavor, with plenty of chocolate chips in each bite!

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Resting Time: 45 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Print Pin Rate

Servings: 12 -14 Muffins

Equipment

• 1 Muffin Pan (Preferably Light Colored Metal!)
• Parchment Muffin Liners

Ingredients

• 2 ½ cups Gluten-Free Measure-For-Measure Flour* (300 grams)
• 2 ½ teaspoons Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• ½ cup Butter (113 grams/1 stick)
• ½ cup Granulated Sugar (100 grams)
• ½ cup Brown Sugar (100 grams)
• 1 cup Mashed Bananas (2 large bananas)
• ¾ cup Sour Cream (or Plain Greek Yogurt)
• 2 Large Eggs (Room Temperature)
• 1 Tablespoon Vanilla Extract
• ¾ cup Mini Chocolate Chips
• 1-2 Tablespoons Coarse Sugar or Sparkling Sugar (Optional–For Garnish)

Instructions

• Brown The Butter. Before you start the muffin batter, brown the butter. Dice the butter into cubes then add to a medium saucepan. Cook over medium heat 8-10 minutes, stirring constantly until the butter is golden brown and fragrant. Remove from the heat and pour into a heatproof bowl to cool to room temperature. (Get step-by-step instructions for browning butter here!)
• Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, baking powder, baking soda, and salt. Whisk to combine, then set aside.
• Combine Cooled Butter & Sugar. In a large bowl, combine cooled brown butter, brown sugar, and sugar.
• Finish Wet Ingredients. Add the mashed bananas, sour cream, eggs, and vanilla. Whisk until evenly combined.
• Add Dry Ingredients To Wet Ingredients. Add the flour mixture and the mini chocolate chips to the wet ingredients and stir until just combined.
• Let Batter REST While You Preheat & Prep. If possible, let the batter rest 30-60 minutes at room temperature. (This will give the muffins a taller rise and a more tender texture!) While the batter rests, preheat the oven to 425 degrees F. and line a metal muffin pan with parchment paper liners.
• Scoop & Garnish. After the batter has rested, use an ice cream scoop or extra large cookie scoop to divide the batter between 12 muffin cups. (You may have 1-2 muffins left for a second batch, depending on how long you let the batter rest!) Sprinkle the top of each muffin with coarse sugar or sparkling sugar and a few more chocolate chips, if desired.
• Bake + Reduce Temp + Bake. Then, bake at 425 degrees F. for 5 minutes. Reduce the oven temperature to 350 degrees F (leave the muffins in the oven!) and bake an additional 12-15 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs.
• Cool, Serve & Store. Let the muffins cool in the pan 3-5 minutes, then transfer to a wire rack to finish cooling completely. Enjoy right away and store leftovers in an airtight container or bag at room temperature 2-3 days or freeze in a freezer bag up to 2 months. (I recommend warming up leftover muffins for a few seconds in the microwave to revive their texture!)

Notes

• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend for these muffins. If you use another 1:1 flour blend, be sure it contains xanthan gum. Do not use almond flour or coconut flour for this recipe. 
• Measure The Mashed Bananas. For the best results, I highly recommend measuring the mashed bananas rather than going by the number of bananas. Bananas can vary in size, so adding more banana also means throwing off the ratio of wet: dry ingredients. While banana bread and banana muffins can be forgiving to a point, you’ll get the best results from measuring the mashed bananas!

Video

Course: Breakfast, Muffins

Cuisine: American

Diet: Gluten Free

Keyword: banana, gluten-free banana bread

Find the recipe:

sweetsandthankyou.com/brown-butter-banana-chocolate-chip-muffins/