Brown Butter Chocolate Chip Banana Muffins {Gluten-Free}
These delicious gluten-free muffins have a lovely almond and oat flour crumb, are studded with gooey chocolate chips, and topped with a sweet streusel topping. A perfect warm treat to pair with your morning coffee!!
Streusel Topping
  1. Heat oven to 350° F.
  2. Start by making the streusel topping – combine all the dry ingredients for the streusel topping in a small bowl. Cut 2 tablespoons of butter into 1/4-inch pieces, and use a fork to incorporate into the dry ingredients until evenly mixed and crumbly. Set aside.
  3. Brown the butter by melting in a light colored pan over medium heat, swirling constantly until it smells nutty and lightly brown. Pour into small bowl to cool and set aside.
  4. Peel the bananas. If using frozen/thawed, place the bananas in a fine mesh strainer over a bowl and mash with a fork to remove any excess moisture (throwing the liquid away). If using fresh bananas, make sure they are very ripe. Peel and warm in a microwave for a minute or so until soft, then strain the liquid out using the same method described for the frozen bananas. Set the bananas aside.
  5. Beat the eggs until light and frothy. Beat in both brown and granulated sugars, then add the vanilla extract.
  6. Stir in the bananas, making sure to break up any large pieces, then add the cooled brown butter. Whisk until combined.
  7. In a separate medium bowl, whisk together the dry ingredients: almond flour, oat flour, baking soda, cinnamon, and salt. Stir the dry ingredients into the wet ingredients, then add the chocolate chips.
  8. Pour the batter into muffin tins lined with liners, about 3/4 full (~1/4 cup of batter). Sprinkle the streusel topping evenly over the muffins. Bake for 12-15 minutes or until a cake tester comes out with only a few crumbs. Be sure to not to over bake. Remove the muffins from the tin and place on a rack to cool.