Brown Butter Cookie Banana Zucchini Chocolate Chunk Muffins
Chef Ryan Wiebe
16
20 minutes
20 minutes
Breakfast
Banana bread, zucchini bread, and a chocolate chunk cookie walk into a muffin tin. Overripe bananas and grated zucchini keep every bite moist, while our Brown Butter Cookie Spice Blend brings the nutty brown butter and warm spice you would expect out of a cookie, not a muffin. Honey and brown sugar carry the sweetness without tipping it over, and chunks of semi-sweet chocolate melt into pockets throughout. One bowl, under 20 minutes in the oven.
Ingredients
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- 2 overripe bananas
- 2 eggs
- ¼ cup butter, melted
- ¼ cup honey
- â…“ cup brown sugar
- 2 Tbsp Spiceology Brown Butter Cookie Spice Blend
- 1 tsp vanilla bean paste or extract
- 1 medium zucchini, grated and squeezed dry (about 1 cup)
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- 2 cups all-purpose flour
- 1.5 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
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1 cup semi-sweet chocolate chunks, plus more for topping
Directions
Heat the oven to 375°F. Line 16–18 cups of a standard muffin pan with liners; bake in two batches if you only have one pan.
Grate the zucchini, then wring it out in a clean kitchen towel or a few paper towels until it stops dripping. Set aside.
In a large bowl, mash the bananas until mostly smooth. Whisk in the honey, brown sugar, eggs, vanilla, melted butter, and Brown Butter Cookie Spice Blend until fully combined.
Add the flour, baking powder, baking soda, and salt. Fold just until no dry streaks remain and stop there — overmixing makes them tough.
Fold in the chocolate chunks and the squeezed zucchini.
Scoop the batter into the lined cups, filling each about ¾ full. Press a few extra chunks into the tops.
Bake 18–20 minutes, until the tops spring back and a toothpick in the center comes out clean; a smear of melted chocolate is fine. Start checking at 18 minutes, since honey batters brown faster than you expect.
Cool in the pan 5 minutes, then move to a rack. They tear if you pull them out hot.
Recipe Products
Blend