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Baking recipe · from the recipe book

Brown Butter Banana Oat Muffins with Cinnamon Crunch

Nutty brown butter and ripe banana make these oat muffins tender and moist, with a crackly cinnamon-sugar oat top.

Brown Butter Banana Oat Muffins with Cinnamon Crunch

Ingredients

  • 3 medium340 gBananavery ripe, mashed
  • 1½ cups120 gOld-fashioned rolled oatsdivided: 100 g for the batter, 20 g for the topping
  • 1½ cups180 gAll-purpose flour
  • ⅓ cup85 gUnsalted butter
  • ½ cup packed100 gBrown sugardivided: 85 g for the batter, 15 g for the topping
  • 2 large100 gEggsroom temperature
  • ½ cup (120 ml)120 gMilk, 2%
  • 1¼ tsp5 gVanilla extract
  • 1¼ tsp6 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 1⅛ tsp3 gGround cinnamondivided: 2 g for the batter, 1 g for the topping
  • 1 tsp4 gCanola oilfor greasing the pan

Steps

  1. Preheat the oven to 400°F (204°C) and brush a 12-cup muffin pan with the canola oil.
  2. Melt the butter in a small saucepan over medium heat, swirling, until it foams and smells nutty with brown flecks, 4 to 5 minutes. Pour it into a large bowl and cool for 5 minutes.
  3. Stir the 100 g batter portion of the oats into the milk in a small bowl and let soak for 10 minutes while the butter cools.
  4. Make the topping: in a small bowl mix the remaining 20 g of oats, the 15 g topping portion of the brown sugar and the 1 g topping portion of the cinnamon. Set aside.
  5. In another bowl whisk the flour, baking powder, baking soda, salt and the 2 g batter portion of the cinnamon.
  6. Whisk the 85 g batter portion of the brown sugar into the browned butter, then whisk in the eggs, vanilla and mashed banana until smooth. Stir in the soaked oats and milk.
  7. Fold the flour mixture into the banana mixture just until no dry streaks remain; a few lumps are fine.
  8. Divide the batter among the muffin cups and sprinkle each with the oat topping.
  9. Bake for 5 minutes, then lower the heat to 350°F (177°C) and bake 13 to 16 minutes more, until golden and a toothpick in the center comes out clean.
  10. Cool in the pan for 5 minutes, then move the muffins to a rack and cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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