Last Updated on August 12, 2025 by Carrie Korem, FNTP
Browned Butter Banana Muffins with Cinnamon Streusel are a cozy way to get the day going!
These grain-free muffins are light and fluffy with just enough banana flavor. The cinnamon topping gives it some nice sweetness and a bit of crunch!
You can make this recipe in a loaf pan as well. I recommend using a 1.5 quart glass pan and baking it for around 50 minutes, or until golden brown and baked through.
Here are some additional muffin and bread recipes you might enjoy!
Blueberry Streusel Muffin
Pumpkin Muffins with Chocolate Chips
Lemon Poppyseed Muffins
Pecan Coconut Muffins
Browned Butter Banana Muffins with Cinnamon Streusel
- Prep Time: 30
- Cook Time: 23
- Total Time: 53
- Yield: 1 dozen muffins
- Category: breakfast
- Diet: Gluten Free
Ingredients
- 5 tablespoons unsalted butter
- 1 1/4 cup mashed ripe bananas, about 2-3 large bananas
- 2 large eggs
- 1/4 cup organic cane sugar
- 1 tablespoon vanilla extract
- 2 cups finely ground almond flour
- 1/2 cup arrowroot flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Celtic sea salt Cinnamon Crunch topping:
- 1/4 cup organic cane sugar
- 3 tablespoons unsalted butter, cold
- 1 teaspoon coconut flour
- 1/2 teaspoon ground cinnamon
Instructions
Preheat the oven to 350ºF and adjust the rack to the middle position. Put unbleached muffin liners into a muffin pan, or butter each muffin cup in a 12-cup pan.
Place the butter in a small saucepan over low heat. Melt and continue to cook until the milk solids are golden to dark brown. Cool for 5 minutes.
Place the bananas, eggs, cane sugar and vanilla in a large bowl and stir to combine. Stir in the cooled brown butter.
In a medium bowl, combine the almond flour, arrowroot, baking soda, cinnamon, and sea salt, Stir to combine.
Add the dry ingredients to the banana mixture and stir until combined.
For the cinnamon topping: Place the sugar, butter, flour and cinnamon in the food processor and process until combined.
Spoon the batter into each muffin cup, filing up about 3/4 of the way up. Put a small amount of the cinnamon topping on top of each muffin, distributing evenly. Bake for 23 minutes, or until edges are just golden brown.
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