Roasted Banana Browned Butter Muffins

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I wanted to really amp up the basic banana bread.  I seem to always have a lot of “overdue” bananas on hand and will peel and place large pieces in a freezer safe bag and keep them in the freezer for smoothies or chocolate “nice cream” but I also like to make quick banana bread for keeping on hand for snacking.


Our grandson, Alex, loves banana muffins and he is particular in that if I add chocolate chips, cranberries or any other thing that I think would be tasty he won’t touch them.  He likes his plain and unadulterated, so the challenge was to make “plain” banana bread but make it extra.  I think I hit the nail on the head.

Browned Butter (buerre noisette) is a classic French butter preparation that is so incredibly flavorful, has many uses and is quite easy to do.  It only takes a few minutes (less than 10) to make, and once you start using it, you’ll go back to it again and again.  It turns the butter gorgeously caramel like and nutty which pairs so well with the almond flour in this recipe.

Did I happen to mention the use of almond flour also makes these gluten free?  Just a bonus for you there.


Roasting the bananas make them so sweet and reminds me of bananas foster.  The smell of them roasting just evokes memories of that particular dessert.  Definitely a great step to enhance these marvelous muffins.   I roasted mine in a Ninja Foodie available on our shop page, but you can also roast in the oven.


I suppose if you wanted to add some chocolate chips here you certainly could.  Just don’t tell my grandson.

Roasted Banana & Browned Butter Muffins (or bread)
(Gluten free)
Makes 1 dozen


4 bananas (on the large side)
1/2 cup unsalted butter (at room temperature)
1 1/2 cup almond meal/almond flour
2 eggs, beaten
1/2 cup coconut sugar or brown sugar
1 teaspoon vanilla powder or vanilla paste or extract
1 teaspoon baking powder
1 teaspoon cinnamon
Pinch course sea salt
Turbinado or course cane sugar for topping (optional)
*12 paper or parchmentmuffin liners (optional, but they do help in clean up)


Preheat oven to 350 degrees


*Prepare a muffin tin by placing the liners in the muffin pan.  Otherwise spray the pan liberally with cooking spray or butter generously.
If you’re making a bread, spray a loaf pan generously with cooking spray.


First roast the bananas.  Peel, slice in half lengthwise and place on a baking sheet.  Roast for about 15-20 minutes or until they start to get very brown.  They’ll smell wonderful.  Remove from the oven and cool.
Alternatively you can roast in a multi-cooker (like a Ninja Foodi available on our shop page) at 375 for 10 minutes.
You can do this step ahead of time and just keep in the fridge until you’re ready to make these muffins


While the bananas roast, make the browned butter.  Place butter in a medium saucepan over low heat.  Butter will melt and then start to bubble.  Stir regularly.  Watch it carefully and as soon as the color starts to turn to brown and a froth forms on the top (about 6-7 minutes), remove from the heat and let it cool slightly 


Mash the bananas together with the coconut sugar with a fork in a large mixing bowl or use a mixer if you want a finer texture to your muffins.  Beat in the eggs, vanilla, baking powder, cinnamon & salt.  I actually use a large fork through the whole mixing process, but a mixer works well too.


Add in the almond flour and stir until well combined.


Place by scoops into muffin pan or into the loaf pan.  Sprinkle with turbinado sugar if you’re using,


Bake 20-25 minutes for muffins or 30-40 minutes for the loaf pan.  A metal loaf pan typically takes less time to bake than a stoneware pan, but the stoneware retains more heat so the bread will continue to bake a bit after removed from the oven.  A wooden skewer or toothpick inserted into the center and clean when removed indicates your muffins or bread is done.