Brown Butter Cookie Zucchini Banana Bread Muffins
Chef Ryan Wiebe
12–18 muffins
20 minutes
20 minutes
Modern American
breakfast
Banana bread meets zucchini bread meets chocolate chip cookie — these muffins pull off all three at once. Overripe bananas and grated zucchini keep every bite moist, while a swirl of Spiceology's Brown Butter Cookie blend brings warm, toasty, caramelized notes you'd expect from a batch of fresh-baked cookies, not a muffin tin. Honey and brown sugar add depth without tipping into overly sweet, and chunks of semi-sweet chocolate melt into little pockets throughout. Even better, they come together in one bowl and bake in under 20 minutes.
Ingredients
2 overripe bananas
1/4 cup butter, melted
1/4 cup honey
1/3 cup brown sugar
2 tbsp Spiceology's Brown Butter Cookie blend
1 tsp vanilla paste or extract
2 eggs
1 medium zucchini, grated and squeezed dry (about 1 cup)
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup semi-sweet chocolate chunks, plus more for topping
Directions
Preheat oven to 375°F. Line a standard 12-cup muffin pan with liners.
Grate the zucchini, then squeeze it in a clean towel or paper towels to remove excess water. Set aside.
In a large bowl, mash the bananas. Mix in the honey, brown sugar, eggs, vanilla, melted butter, and Brown Butter Cookie blend until fully combined and homogeneous.
Add the flour, baking powder, baking soda, and salt. Mix just until combined — don't overmix.
Fold in the chocolate chunks and the squeezed zucchini.
Scoop the batter into the lined muffin pan, filling each cup about 3/4 full. Top with a few extra chocolate chunks if desired.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Check at 18 minutes, since honey-based batters can brown faster than expected.
Recipe Products
Blend