Preheat the oven to 180 degrees Celsius.
Brown the butter as per your preferences. If you’ve never browned butter before, follow the link to the banana bread recipe for some tips.
Once the butter is browned to your liking, add the mashed banana, a pinch of sea salt and some vanilla bean paste. The butter will stop browning when you add the banana, so make sure you’ve actually browned it first. It should smell nutty, start bubbling, and have golden flecks under the bubbles.
Cook the banana in the butter for 5-10 minutes, until the banana is fragrant smelling. This is particularly important if you’re using unripe bananas – you want to encourage as much banana flavour as possible. Once cooked, set aside to cool. You don’t want to scramble the eggs.
While you’re waiting, mix the plant milk of choice and apple cider vinegar together in a small bowl to form buttermilk. This will help give the loaf some oomph.
In a mixing bowl, mix together the flours, baking soda and powder, spices and coconut sugar. Add this to the banana mixture, and stir thoroughly to combine.
The banana should have cooled a bit, so add it to the flour mix along with the maple syrup. Stir to combine, and then add the eggs and buttermilk. Stir again. The mixture should look a bit fluffy.
Finally, add most of the blueberries and chocolate chips and stir through. Reserve a few to top the muffins, if you fancy.
Divide the mixture into 12 greased muffin holes. My tray is quite old, but the muffins didn’t stick at all. It is an average sized muffin tin. Top with reserved berries and chocolate.
10. Place the muffins in the oven for 20-25 minutes, or until the tops are golden and a skewer comes out clean.
11. Once cooked, remove the muffins from the oven and allow them to cool slightly before transferring to a cooling rack. You can eat warm or cool. They make a great breakfast on the go, speaking from experience.
12. Store in an airtight container and eat within 3-4 days. They would probably freeze well, too