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Baking recipe · from the recipe book

Brown Butter Banana Raspberry Oat Muffins

Nutty brown butter and ripe banana make a moist, tender crumb studded with tart raspberries, with a hint of cardamom and a crunchy almond-oat top.

Brown Butter Banana Raspberry Oat Muffins

Ingredients

  • 3 medium360 gBananavery ripe, mashed
  • 1¼ cups160 gAll-purpose flour
  • ⅔ cup80 gWhole wheat flour
  • ¾ cup60 gOld-fashioned rolled oatsdivided
  • 1⅓ cups170 gRaspberries
  • ½ cup packed110 gBrown sugarpacked, divided
  • ⅓ cup85 gUnsalted butter
  • 2 large100 gEggsroom temperature
  • ½ cup (120 ml)120 gButtermilk, low-fatroom temperature
  • 1½ tsp6 gVanilla extract
  • 1⅛ tsp5 gBaking soda
  • 1¼ tsp6 gBaking powder
  • ½ tsp3 gSalt
  • 1 tsp2 gGround cardamom
  • 3½ tbsp whole30 gAlmondssliced or chopped

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Melt the butter in a small saucepan over medium heat, swirling, until it foams and smells nutty with golden-brown bits, 4 to 6 minutes. Pour it into a large bowl and let it cool for 10 minutes.
  3. Make the topping in a small bowl: stir together one-third of the oats, about one-fifth of the brown sugar (roughly 20 g), and the almonds. Set aside.
  4. In a medium bowl, whisk the all-purpose flour, the whole wheat flour, the remaining two-thirds of the oats, the baking soda, baking powder, salt and cardamom to make the dry mixture.
  5. To the cooled brown butter, add the remaining four-fifths of the brown sugar and whisk in the egg, then the mashed banana, buttermilk and vanilla until smooth.
  6. Pour the dry mixture into the banana mixture and fold with a spatula until just a few dry streaks remain.
  7. Gently fold in the raspberries without crushing them; a few streaks of berry are fine.
  8. Divide the batter evenly among the 12 cups and sprinkle each with the almond-oat topping.
  9. Bake 20 to 24 minutes, until the tops are golden and a toothpick in the center of a muffin comes out clean.
  10. Cool in the tin for 5 minutes, then move the muffins to a rack to cool for 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, Tree nuts, Gluten.

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

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