Bakery-Style Brown Butter Banana Bread Muffins
Bakery-style brown butter banana bread muffins made with almond flour and gluten-free flour. Moist, fluffy, and perfectly sweet with a nutty brown butter flavor. Easy to meal prep, freezer-friendly, and kid-approved.
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SERVINGS: 6
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
Enable step-by-step mode- 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.