Nutty. Toasty. Deeply fragrant. Soft in the middle with slightly crisp tops.
These are the muffins you bake when:
- The bananas are freckled and judging you
- You want something freezer-friendly
- You need breakfast sorted for the next few days
- You want your kitchen to smell outrageous
And yes — this recipe makes a small batch (4–6 muffins). Because we bake for one here. Not a school fundraiser.
🍂 Why Brown Butter in Autumn Just Makes Sense
Brown butter (aka beurre noisette) adds a warm, caramelised, nutty flavour that feels instantly cosy. It deepens the sweetness of banana without adding extra sugar.
For solo bakers, this recipe:
- Uses 1 small pan
- Makes a manageable batch
- Freezes beautifully
- Doubles as breakfast or snack
- Feels fancy without being complicated
Also? Brown butter sounds impressive. It’s not. It’s just butter with commitment.
🛒 Ingredients (Makes 4–6 Muffins)
Dry Ingredients
- 1 cup plain flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
Wet Ingredients
- 2 ripe bananas, mashed
- ¼ cup brown sugar
- 1 egg
- 60g butter (to brown)
- 1 tsp vanilla extract
Add-Ins
- 2–3 tbsp chopped walnuts or pecans
👩🍳 Method
1️⃣ Brown the Butter
In a small saucepan over medium heat:
- Melt the butter
- Let it bubble and foam
- Stir occasionally
After 3–5 minutes, it will turn golden brown and smell nutty.
Remove from heat immediately and pour into a bowl to cool slightly.
Don’t walk away. Brown butter goes from perfect to burnt in seconds.
2️⃣ Preheat & Prepare
Preheat oven to 170°C (fan 160°C).
Line or grease 4–6 muffin holes.
3️⃣ Mix Wet Ingredients
In a bowl:
- Mash bananas
- Stir in sugar
- Add egg and vanilla
- Whisk in slightly cooled brown butter
The mixture should smell like caramel and happiness.
4️⃣ Add Dry Ingredients
In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
Fold dry ingredients gently into wet mixture.
Stir in nuts.
Do not overmix.
5️⃣ Bake
Divide mixture evenly into muffin tin.
Bake for 18–22 minutes or until golden and a skewer comes out clean.
Cool for 5–10 minutes before removing.
✨ Optional Autumn Upgrade
Before baking, sprinkle tops with:
- Raw sugar for crunch
- Extra chopped nuts
- Tiny pinch flaky salt (trust me)
That salty-sweet finish is elite.
🥗 Nutritional Highlights (Per Muffin – Approximate)
- Natural sweetness from banana
- Healthy fats from nuts
- More depth of flavour = less need for excess sugar
- Balanced carbs + fat for steady energy
These aren’t diet muffins pretending to be dessert.
They’re sensible indulgence.
🧊 Storage & Freezer Tips
- Room temp: 3 days airtight
- Fridge: 5–6 days
- Freezer: Wrap individually up to 3 months
Reheat:
- Microwave 20 seconds
- Or split and toast lightly
Brown butter flavour actually deepens slightly after a day.
💡 Plan4One Smart Baking Tips
- Only one banana? Halve the recipe and make 2–3 muffins.
- No nuts? Skip them — still delicious.
- Want more fibre? Replace 2 tbsp flour with wholemeal flour.
- Watching sugar? Reduce slightly — ripe bananas carry flavour.
This is a flexible base recipe. We love that.
☕ Perfect Pairings
- Strong coffee
- Masala chai
- Flat white
- Or eaten warm, standing over the sink because you “just wanted half”
We don’t judge here.
🍁 Why This Works for Plan4One Readers
You don’t need 12 muffins going stale on the counter.
You need 4–6 quality ones that:
✔ Freeze well
✔ Feel indulgent but balanced
✔ Use pantry staples
✔ Don’t require fancy equipment
✔ Fit into real solo life
These deliver.
If you bake these Brown Butter Banana Nut Muffins, tell me — did you go walnuts or pecans? Did you add the flaky salt?
Share it with a fellow solo baker or subscribe to Plan4One so you don’t miss the next cosy bake in this autumn series.
