Brown Butter Banana Berry Muffins, Gluten Free

 

Buy them green and they never get yellow. Buy them yellow and you have 5.5 minutes to consume them before those spots appear. Buy them with spots and you’ll have squishy compost banana before the next sunrise. Rogue gooey black bananas were invading the Canteen kitchen. Again.

I am beginning to think that there is some masterful plan in place that makes those bananas automagically turn gooey in a hurry once they get into a grocery bag and head for home. I’ve had more over-ripe bananas in our kitchen this summer than the entire past year.

Could it be a banana conspiracy?

I hate wasting food when it is so expensive. I’ve taken to the internet and my trusty imagination to figure out masterful ways to use up rogue bananas. I still prefer my imagination to the internet but the internet is catching up. Last week I googled “banana” and got a song, a phone and a festival. Clearly banana is one of those words that needs to take a time-out.

But before we retire it completely, how about another fruit bowl muffin?It has banana (surprise), blueberries and something even more important, brown butter. Brown butter makes everything taste better.

These muffins are great for a weekend morning, and they keep pretty well. Just a quick reheat in a low oven and they’re good as new – or even better than new because the flavors get a chance to really mingle. The banana is a good flavor in here but the brown butter makes the flavor way more mellow and nothing like ordinary banana bread.

I might not mind the next group of rogue bananas now that I have this recipe. If you don’t have fresh or frozen blueberries, use raspberries or blackberries. Both would taste great.

Brown butter banana berry muffins -beats a banana telephone. Maybe.


Brown Butter Banana Berry Muffins
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Ingredients
  • 300 grams GF AP flour (150 grams superfine brown rice flour plus 75 grams each superfine white rice flour and tapioca starch/flour) (2⅓ cups)
  • 100 grams granulated sugar (1/2 cup)
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon mace
  • 150 grams unsalted butter, browned (10 tablespoons)
  • 200 grams very ripe banana, pureed (about 2 medium)
  • 100 grams buttermilk (1/2 cup)
  • 3 extra-large egg yolks plus one whole extra-large egg (150 grams)
  • ½ teaspoon vanilla extract
  • ½ teaspoon orange extract (not juice)
  • 275 grams fresh or frozen blueberries (about 1.5 heaping cups)
Instructions
  1. Preheat oven to 350. Place cupcake liners in a muffin tin (18) and set aside.
  2. Set aside one tablespoon of flour. In a large bowl mix remaining flour, sugars, baking powder, baking soda, salt and mace with a whisk until combined. In a small deep sided sauce pan, heat the butter on medium until it turns a nice nutty brown and has lots of browned bits. Set aside to cool slightly. In a small food processor or small blender puree the bananas. In a medium bowl mix pureed banana and buttermilk together. Stir to combine. Add eggs and extracts and stir well. Add slightly cool brown butter making sure to get as much of the browned bits into the bowl as possible. Whisk to combine.
  3. Pour liquid ingredients into the dry and fold just until combined but don't over mix. In a small container or bowl gently mix the berries with the remaining one tablespoon of flour. Add to the muffin batter and fold in one or twice - less is more. Scoop ⅔ full into liners. Bake about 18 minutes or just until a toothpick comes out without crumbs. Cool for a minute or two and remove muffins to a rack to cool. Serve just barely warm (or room temperature).

Comments

  1. Nice intro….Delicious..will try this coming weekend..Thanks Lisa!!!

  2. Prepared a batch yesterday…they were all fluffy and awesome…thankyou.

  3. I prepared a batch of these yesterday. My first try at gluten free flour baking. They were awesome…so soft and delicious.
    Thank you.

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