Egg-Free Brown Butter Cinnamon Banana Muffins
These egg-free brown butter cinnamon banana muffins are moist, sweet and fluffy - perfect for an afternoon treat.
Equipment
- 1 Whisk
- 2 Large mixing bowls
- 1 Small bowl
- 1 Muffin Liner Tray (for 12 muffins)
- 12 Muffin Paper Cups
- 1 Rubber Spatula
Ingredients
- 115g Unsalted butter
- 3 Mashed bananas (ripe)
- 1/3 cup Coconut sugar
- 1/4 cup Caster sugar (or stevia)
- 1/2 cup Plain Greek yoghurt
- 1 tbsp Lemon juice
- 1/2 tsp Vanilla paste
- 2 1/2 cups Plain flour
- 2 1/2 tsp Baking powder
- 1 tsp Bicarbonate soda
Instructions
- Preheat the oven to 190 degrees Celsius/375 F and line a 12 hole muffin tray with paper cups.
- Brown the butter by adding 115g of unsalted butter to a small frypan on medium-high heat. Stir continuously for about 6 minutes or until after it foams and turns into a brown colour with specks of caramelised milk solids at the bottom. Leave it aside to cool.
- In a large bowl, whisk together the mashed bananas, sugars, yoghurt, lemon juice and vanilla.
- In a separate bowl, whisk together the flour (see notes about gluten free flour), baking powder, bicarbonate soda and salt.
- Gradually add the wet ingredients into the dry ingredients using a rubber spatula to mix together.
- In a separate small bowl, mix together the cinnamon sugar by whisking the extra caster sugar and ground cinnamon together and set aside to put on top of each muffin before baking in the oven.
- Fill each muffin paper cup with the batter to the half way mark and sprinkle the cinnamon sugar over the top (about quarter of a teaspoon for each muffin).
- Pop into the oven and bake for 22 minutes or until the muffins have baked right through.
- Serve the muffins cooled with a warm cup of tea or hot chocolate.
Notes
When browning the butter on the frypan, make sure to stay close at all times. As the heat is medium-high, the butter goes from simmering to foaming really quick and then will burn easily if you don't watch it closely. Keep stirring for at most 8 minutes and once the crystalising happens, turn off the heat and remove the frypan from the stovetop.
I love to use unrefined sugars whenever I can, which is why I opt for coconut sugar over brown sugar in this recipe. However, you can choose refined sugars for this recipe too.
Because my girls can't tolerate gluten, I used a gluten free flour for this recipe, however, if you follow the steps and measurements listed with regular flour, it will come out just fine, probably even puffier.
If you are a chocolate lover, you can add choc chips to this recipe (about 1 cup) and stir in just before you place the batter into the muffin paper cups