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The Best Brown Butter Banana Nut Muffins Recipe

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Discover the rich, nutty flavor of brown butter banana nut muffins with this easy and delicious recipe. Perfect for breakfast, snacks, or as a homemade gift!

I confess, I’m not exactly a morning person when it comes to breakfast. While the world seems to love all things breakfast food, I find myself marching to the beat of a different drum.

Eggs? No thank you, not for me. Pancakes? Meh, I could easily pass. And did I mention eggs? Yeah, definitely not my thing.

Breakfast, in my humble opinion, falls into the category of “meh” in my book. But hey, to each their own, right? If breakfast foods are your jam, more power to you! As for me, I’ll grab a granola bar and save my appetite for lunch. 

But.

Muffins are another story. Blueberry muffins, strawberry muffins, apple cinnamon, chocolate chip, poppy seed, and of course, banana. It’s the perfect amount of sweetness and if you get one right out of the oven? Heavenly. Plus, your whole house smells like muffins, which is almost as good as getting to eat one! (Almost.) 

If you enjoy the perfect aroma of fresh muffins baking in the oven, you’re going to love this banana muffin recipe. The browned butter adds a rich, nutty depth of flavor that perfectly complements the sweetness of ripe bananas and the crunch of nuts.

banana nut muffins recipe from Splendry.com

This is a great recipe and these muffins are deliciously satisfying, making them perfect for breakfast, a snack, or even a thoughtful homemade gift. (Who wouldn’t love a muffin?)

Browned Butter Banana Nut Muffins

Equipment

  • 12 ct muffin pan
  • Large bowl
  • Medium bowl
  • Whisk
  • Rubber Spatula
  • Potato masher (optional – it’s a grab option to mask bananas, but you could also use a fork or spoon!)

Prep: 5 min

Bake: 15-20 min

Yield: 12-14 muffins

muffin ingredients

Easy Banana Muffins Ingredients

  • 1 cup all purpose flour, scooped and leveled
  • 1/2 cup plus 2 tablespoons bread flour
  • 1/2 tsp baking soda
  • 1 tbsp powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tbsp cinnamon
  • 1 cup mashed banana (2-3 large ripe or overripe bananas)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/4 cup browned butter, melted and cooled
  • 2 tbsp vegetable oil or canola oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup chopped pecans (optional)

Best Banana Muffins Instructions

  1. Preheat your oven to 425°F and line a standard muffin tin with paper muffin liners. You can also make mini muffins if you prefer!
  2. Melt the unsalted butter in a small saucepan over medium heat. Keep a close watch as it begins to brown, swirling it around the pan to prevent burning. Once it turns an amber color (it will start to smell kind of “nutty”), remove it from the heat immediately to avoid burning.
  3. While the butter is browning, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.
  4. In a medium bowl, whisk together the sugars, browned melted butter, oil, eggs, and vanilla until well combined. banana nut muffins prepAdd this mixture (wet ingredients) to the dry ingredients (flour mixture) along with the mashed bananas. Use a rubber spatula to gently stir until just combined. 
  5. Fold in the nuts.
  6. Divide the batter evenly among the muffin cups.muffin mixture in muffin tin
  7. Bake for 14 to 15 minutes, until the muffins are golden brown and a toothpick inserted in the center comes out clean. (If you use a mini muffin tin you may need to adjust the baking time.)muffins cooling in muffin tin
  8. Allow the muffins to cool in the pan for 5 to 10 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Store these perfect muffins in an airtight container for up to 3 days to keep them fresh and moist. But let’s be honest, they’re so irresistible, they probably won’t last that long!

If you want to extend their lifespan, I’ve had pretty good luck freezing muffins in the past. Simply pop them into freezer bags, and you’ll have a stash of deliciousness ready whenever cravings strike!

Brown Butter Banana Nut Muffins

And can we take a moment to indulge in a little daydream? Picture yourself leisurely removing the top of the muffin, adding a slab of butter, and savoring every delectable bite. Pair it with a steaming mug of tea or cup of coffee for the ultimate cozy treat.

What makes this easy muffin recipe even more fantastic is how effortlessly it comes together with basic ingredients. Plus, if you’re not the biggest banana fan (like me), fear not! The banana flavor in these muffins is perfectly balanced, allowing the nutty goodness to shine through.

banana nut muffins on a place with nuts sprinkled on the marble counter

Feeling adventurous? Let’s shake things up a bit! How about adding a sprinkle of decadent chocolate chips to your muffin batter? It’s like a little surprise of sweetness in every bite, elevating your muffins to a whole new level of indulgence. Or, if you’re in the mood for something different, why not pour your batter into a loaf pan instead? 

These browned butter banana nut muffins are a delightful symphony of flavors, blending rich nuttiness with the sweetness of bananas. Whether enjoyed fresh out of the oven or at room temperature, they’re bound to bring joy to any moment. So go ahead, bake a batch to share with loved ones, or keep them all to yourself. Happy baking, and even happier munching!

Got a treasure trove of muffin recipes that you absolutely adore? Don’t keep those gems to yourself—share the love! Whether it’s a classic blueberry muffin, a zesty lemon poppy seed delight, or a decadent double chocolate masterpiece, I’m all ears (and taste buds)!

Yield: 12-14 Muffins

The Best Brown Butter Banana Nut Muffins Recipe

banana nut muffins

Discover the rich, nutty flavor of brown butter banana nut muffins with this easy and delicious recipe. Perfect for breakfast, snacks, or as a homemade gift!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 cup all purpose flour, scooped and leveled
  • 1/2 cup plus 2 tablespoons bread flour
  • 1/2 tsp baking soda
  • 1 tbsp powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tbsp cinnamon
  • 1 cup mashed banana (2-3 large ripe or overripe bananas)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/4 cup browned butter, melted and cooled
  • 2 tbsp vegetable oil or canola oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 425°F and line a standard muffin tin with paper muffin liners. You can also make mini muffins if you prefer!
  2. Melt the unsalted butter in a small saucepan over medium heat. Keep a close watch as it begins to brown, swirling it around the pan to prevent burning. Once it turns an amber color (it will start to smell kind of “nutty”), remove it from the heat immediately to avoid burning.
  3. While the butter is browning, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.
  4. In a medium bowl, whisk together the sugars, browned melted butter, oil, eggs, and vanilla until well combined. Add this mixture (wet ingredients) to the dry ingredients (flour mixture) along with the mashed bananas. Use a rubber spatula to gently stir until just combined. 
  5. Fold in the nuts.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 14 to 15 minutes, until the muffins are golden brown and a toothpick inserted in the center comes out clean. (If you use a mini muffin tin you may need to adjust the baking time.)
  8. Allow the muffins to cool in the pan for 5 to 10 minutes before transferring them to a wire rack. Serve warm or at room temperature.

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