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Freshly baked brown butter banana muffins on a cooling rack.

Brown Butter Banana Muffins

Deliciously rich and nutty muffins made with ripe bananas and brown butter, perfect for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter Melted to brown butter
  • 3 pieces ripe bananas, mashed Very ripe for best flavor
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan, melt the butter over medium heat, stirring constantly until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.
Mixing Ingredients
  1. In a large bowl, combine the mashed bananas with the brown butter, sugar, eggs, and vanilla extract. Mix until well combined.
  2. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
Baking
  1. Spoon the batter into a greased muffin tin, filling each cup about 2/3 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the tin for a few minutes before transferring them to a wire rack.

Notes

Make sure your bananas are very ripe; they should be brown and soft for the best flavor. Keep an eye on the brown butter as it cooks; it can go from perfectly browned to burnt quickly. Do not overmix the batter. Stir just until the flour is incorporated for light and fluffy muffins.