Bakery-Style Brown Butter Banana Bread Muffins
Few things feel cozier than banana bread fresh from the oven, but these bakery-style brown butter banana bread muffins take it to the next level. Browning the butter gives them a rich, nutty flavor, while almond flour keeps them moist and tender with a soft crumb. The tops bake up golden and fluffy, and a sprinkle of coarse sugar gives that bakery-style crunch.
I love making these muffins for meal prep because they double as breakfast and snacks throughout the week. They’re naturally gluten-free, easily customizable, and kid-approved. With just a handful of simple ingredients, you can whip up a batch that tastes like it came straight from a coffee shop but was made right at home.
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why you’ll love this recipe:
- Bakery-style texture with tall, golden tops
- Nutty brown butter flavor that makes them taste extra special
- Gluten-free friendly with a blend of almond flour and GF all-purpose flour
- Meal-prep approved since they freeze and reheat beautifully
- Kid-friendly with easy ways to add chocolate chips or fun twists
Recipe Tips
Use bananas with lots of brown spots as they’ll give the muffins the sweetest, richest flavor.
Don’t overmix the batter. Stir until just combined for the fluffiest texture.
If you want true bakery-style tall tops, fill your liners almost to the top.
Brown the butter slowly, it should be golden with a nutty aroma, not burnt.
Ingredient Swaps:
- No eggs ? Use flax eggs for an egg-free version.
- No almond flour ? Swap in oat flour for a nut-free option.
- No coarse sugar ? Leave it off or use coconut flakes for a fun topping.
- Want a treat ? Stir in mini chocolate chips or chopped walnuts.
Meal Prep Tip: Bake a double batch and freeze extras. Reheat in the microwave for 20–30 seconds for a warm, fresh muffin anytime.
Storage: Keep at room temperature for up to 2 days, refrigerate for 5 days, or freeze for up to 3 months.
Kid-Friendly Option: Skip the coarse sugar topping and add mini chocolate chips for extra fun.
Troubleshooting:
- Muffins sink in the middle? They may be underbaked — bake a few minutes longer until the tops are set.
- Texture too wet? Make sure you’re using the correct flour blend and measure bananas accurately.
- Butter burned? Lower the heat and stir constantly when browning, it should be golden, not dark.
- Not sweet enough? Add 1–2 extra tablespoons of maple syrup or honey.
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Bakery-Style Brown Butter Banana Bread Muffins
Ingredients
- ½ cup unsalted butter
- 3 ripe bananas mashed (about 1 ½ cups)
- ½ cup coconut sugar or brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups almond flour
- ½ cup gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- Coarse sugar for topping optional
Instructions
- Preheat oven to 350°F and line muffin tin with parchment liners.
- Brown the butter in a saucepan until golden and nutty, then let cool slightly.
- Mash bananas in a bowl. Whisk in brown butter, sugar, eggs, and vanilla.
- Stir in almond flour, GF flour, baking soda, baking powder, cinnamon, and salt until just combined.
- Divide into muffin cups, sprinkle with coarse sugar, and bake 20–22 minutes.
- Cool and enjoy.
