Ingredients:

  • 6 tablespoons (85g) unsalted butter
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (approximately 3 medium) mashed ripe bananas
  • 1/2 cup (60g) chopped walnuts or pecans, toasted

Instructions:

  1. Melt butter in a small saucepan over medium heat. Continue cooking until it foams, then browns and smells nutty (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. In a large mixing bowl, whisk together flour, baking soda, cinnamon, and salt.
  4. In a separate bowl, whisk together sugar, oil, eggs, vanilla extract, and cooled brown butter.
  5. Stir the mashed bananas into the wet ingredients.
  6. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix!
  7. Gently fold in the toasted nuts.
  8. Fill each muffin cup about 2/3 full.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.