Brown butter banana muffins from Baked to Perfection: Delicious Gluten-Free Recipes, with a Pinch of Science (page 116) by Katarina Cermelj

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Notes about this recipe

  • Bexxta on April 10, 2026

    Beautiful rise. Good golden colour, esp for gluten free. Soft and moist crumb. Swapped choc chips for nuts - could have used more choc chips.

  • lena_r0jk5n on March 16, 2026

    Subbed hazelnuts (toasted on stove) for the pecans and used ricotta mixed with half and half instead of yogurt. I got 12 big muffins out of the recipe and weighed out my banana

  • crysta_63qusi on January 18, 2026

    Delicious! I ended up with 12 large muffins and 11 minis. I'm glad I counted before my family found them!

  • jenburkholder on January 21, 2024

    Very good muffin. I used VERY ripe bananas, 2 of them, though they were slightly more than the called-for weight. I also lightly toasted the pecans. She says it makes 12 muffins but clearly likes them huge with an overflowing top. I made 18 more normal-size muffins. By day 4 a brief 15 second visit to the microwave really improved the texture back to almost perfect.

  • srahndennis on December 06, 2021

    very good! not my favorite banana muffin but my bananas were a bit under ripe, too.

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