Happy Mother’s Day to all the mom’s out there!  I love you mom so much! 
I also love my sons Justin & Christopher with all my heart and soul and am so happy that I have them both in my life and that we have the special relationships that we have!

Can you say Oh. My. Browned. Butter. Banana. Goodness!  It has been a long, long time since I have made muffins.  It has also been a long time since I’ve used browned butter for anything other than frying a little sage and hitting it with some raviolis.  The nutty smell of the butter browning on the stove, muffins chock full of banana, some self rising flour, an egg and some rum extract.  Simple.  Easy.  Delicious.  Go make some now!

This is also sweetened with only maple syrup.  The original recipe calls for agave or honey, but I always have an abundance of maple syrup in my pantry.  I love how healthy this is as well as how easy it is to put together.  Make some for your mom tomorrow, I’m sure she will love them!

Browned Butter Banana Muffins

Bananas and browned butter make this muffin moist and delicious with a buttery nutty flavor!
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Course: Breakfast & Brunch
Cuisine: American
Keyword: Browned Butter Banana Muffins
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12
Calories: 198kcal


  • 4 ripe bananas
  • 1/3 cup pure maple syrup
  • 1 teaspoon rum extract
  • 1/2 cup unsalted butter
  • 1 large egg
  • 1-3/4 cup self rising flour


  • Preheat oven to 375 degrees.
  • Line 12 cup muffin pan with paper liners.Peel bananas and place in large bowl with maple syrup and rum extract. Mash until bananas are liquidy but still slightly chunky.
  • Place the butter in a heavy saucepan and cook, stirring occasionally, until golden brown. Pay close attention to the butter or it will easily burn on you.
  • Add about 1 cup of the banana mixture to the browned butter. Simmer a another minute or so until a darker color is achieved. Be very careful when adding the banana mixture to the butter as it will bubble and spatter.
  • Add butter/banana mixture to the remaining banana mixture in bowl. Whisk in egg. Fold in flour until just combined. Do not overmix.
  • With a large ice cream scoop, evenly divide batter between 12 muffin cups. Bake for approximately 25 minutes or until toothpick comes out clean when inserted into center of muffin.


Calories: 198kcal | Carbohydrates: 28.44g | Protein: 2.68g | Fat: 7.88g | Cholesterol: 26mg | Sodium: 222mg | Fiber: 1.6g | Sugar: 11.44g

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Melissa Bo May 12, 2013 at 1:59 am - Reply

    Your recipe sounds so good! =)

    Have a awesome weekend!

  2. honeyb May 12, 2013 at 4:40 am - Reply

    Happy Mother's Day, Shelby! And yum to the muffins. Banana is my favorite and I actually have some self-rising flour to use.

  3. Joanne T Ferguson May 12, 2013 at 6:23 am - Reply

    Gday! Bananas and Rum….sounds like a great Bananas Foster recipe too!
    Happy Mother's Day too!
    Cheers! Joanne
    What's On The List

  4. Helene Peloquin May 12, 2013 at 6:31 pm - Reply

    Happy Mother's Day!

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  6. yung@foodyoo.com May 14, 2013 at 4:47 pm - Reply

    Wow…this sound so good. I love muffin, but hardly bake them myself. I always think that baking is not easy and the outcomes always make me depress. This recipe seem simple, I like it. 🙂

  7. bellini May 14, 2013 at 10:01 pm - Reply

    The brown butter is the lure here. I love banana muffins at the best of times.

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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