Whole Wheat Browned Butter Banana Muffins Recipe

I just like some mornings to be simple with no shuffling of pans and various ingredients. That is why I always like to have muffins on hand. Today, I’m sharing my absolute favorite recipe for Whole Wheat Browned Butter Banana Muffins. These aren’t your ordinary banana muffins – they’re a perfect blend of wholesome ingredients and rich, nutty flavor that will transform your breakfast game.

Why You’ll Love These Muffins

As a mom who’s always looking for that sweet spot between healthy and tasty, I can tell you these whole-wheat muffins tick all the boxes. The browned butter adds a gorgeous caramel note that takes these from “just another healthy muffin” to “wow, I need this recipe!” The whole-wheat flour brings a nutty depth and plenty of fiber, while the ripe bananas keep everything perfectly moist. 

Baking with Fresh Milled Whole Grains

I love to bake. Whether it is at my bakery, The Flour Barn, or at home for my family. I became hesitant to bake as much as I wanted at home because I have little kids and I want to make sure I am filling them with good wholesome food. Replacing all-purpose flour with fresh milled whole-wheat flour has reignited my love for baking at home.  Full of nutrition and the ability to leave them feeling full from meal to meal has made it a life changing ingredient. I love utilizing its nutty, bold flavor to make baked goods that are not just yummy despite their whole wheat taste, but delicious because of their whole wheat taste. 

The Magic of Browned Butter

Before we dive into the recipe, let’s talk about our secret weapon: browned butter. When you cook golden brown browned butter, something magical happens. The milk solids caramelize, creating a rich, nutty aroma that elevates everything it touches. It’s that professional baker’s trick that makes people wonder, “What makes these taste so good?”

The Recipe: Whole Wheat Browned Butter Banana Muffins

Equipment You’ll Need

• A grain mill. Owning a grain mill has changed my life, but it is quite the investment! You can also purchase whole wheat flour from your local grocery store.
• A quality muffin pan (I recommend a heavy-duty non-stick version)
• Muffin liners. Here are some great reusable liners! You reduce waste and they are dishwasher safe.
• Dutch whisk: I recommend this tool to any baker. It is used to efficiently mix wet and dry ingredients while also preventing over mixing. This is key in muffins, pancakes, biscuits, waffles, etc…
• Kitchen scale (for precise measurements)
• Thermapen: Another must have tool for all bakers. Muffins are perfectly baked when they have an internal temperature of 200 degrees F. This tool gets you the perfect bake every time. Here is more information about the thermapen…

Ingredients

For the Browned Butter:

• 3/4 cup (170g) salted butter

For the Muffins:

• 1 Cup Rolled Oats (80g)
• 2 cups (260g) whole-wheat flour
• ​2 tablespoons Chia Seeds
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• ​1 teaspoon cinnamon
• 1 1/2  bananas (about 185g peeled)
• 1 cup maple syrup or 1 1/2 cup sugar
• 1 tablespoon apple cider vinegar
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips

SUBSTITUTIONS:

Using maple syrup as your sweetener in this whole wheat muffin recipe makes this recipe free of any processed sugar. You can easily switch out the pure maple syrup for 1 1/2 cups of brown sugar or white sugar, it will save you on cost.  You also can replace the browned butter with 3/4 cups of vegetable oil, coconut oil or olive oil. This may feel like a lot of liquid ingredients, but it comes out deliciously fluffy and moist.

The Method for this Whole Wheat Muffin Recipe

1. Brown the Butter(10 minutes)
   • Melt butter in a light-colored saucepan over medium heat (The light color will allow you to see when the brown butter begins to change color)
   • Watch carefully as it foams and the color changes to golden brown (Tip: blow on the foam to get a glimpse at the bottom of your pan to see if there are gold flakes forming)
   • Remove from heat immediately when you smell a nutty aroma
   • Let cool to room temperature, this is important because if too hot it can scramble your eggs. Needs to be under 120 degree F.
2. Prep Work(5 minutes)
   • Preheat your oven to 350°F (175°C)
   • Line a 12-cup muffin pan with liners or grease well
   • Bring eggs to room temperature
3. Mill Your Flour (skip if using store bought whole wheat flour):
   • Weigh your wheat berries on your scale
   • Use your mill to finely grind your wheat into flour. Grind into the bowl you plan to add the rest of your dry ingredients to.
4. Mix Dry Ingredients(5 minutes)
   • Whisk together whole wheat flour, oats, baking powder, baking soda, cinnamon and salt in a large bowl
   • Make sure there are no flour lumps and that the leaveners are evenly distributed. 
5. Prepare Wet Ingredients(10 minutes)
   • Mash bananas in a separate bowl until smooth
   • Mix in cooled browned butter, maple syrup, eggs, and vanilla.
   • Stir until well combined
6. Combine and Bake(20-25 minutes)
   • Using a danish whisk, mix wet ingredients into dry ingredients until just combined
   • Don’t overmix your muffin batter – some small lumps are okay!
   • Fill muffin cups 3/4 full, I used a 1/3 cup measuring cup and it works perfect for my pan.
   • Bake for 20-25 minutes or until they reach an internal temperature of 195 degrees. Use an internal thermometer!

Tips for Perfect Muffins Every Time

1. Temperature Matters: Room temperature ingredients blend better and create a more even texture
2. Don’t Over mix: Stop stirring as soon as the flour disappears to ensure tender muffins
3. Check Your Oven: Use a thermometer to verify your oven temperature is accurate
4. Rotate the Pan: Halfway through baking, rotate your muffin pan for even browning

Working with Whole Wheat Flour: Your Questions Answered

Are whole wheat muffins good for you?

Absolutely! Whole wheat flour contains the entire grain kernel, including the bran and germ, providing more fiber, vitamins, and minerals than refined white flour. These muffins pack about 4g of fiber per serving, helping keep you fuller longer.

What’s the secret to making moist muffins with whole wheat flour?

The key lies in three elements: ripe bananas, liquid fat  ( melted butter or oil), and properly measured flour. The bananas and fat add moisture, while measuring flour by weight (rather than volume) ensures you don’t accidentally add too much, which could lead to dry muffins.

How do you adjust when baking with whole wheat flour?

When working with whole wheat flour, I follow these guidelines:

1. Add extra moisture 
2. Don’t over mix for a fluffy texture
3. Let the muffin batter rest for 10 minutes before baking to let the wet mixture properly hydrate the flour mixture.
4. Use an internal thermometer to prevent over baking. 

Storage and Make-Ahead Tips

These muffins stay fresh at room temperature for 2-3 days when stored in an airtight container. For longer storage, freeze them for up to 3 months. To reheat, microwave for 20-30 seconds or toast lightly.

Variations to Try

• Mix in 1 cup blueberries for whole wheat blueberry muffins
• Stir in 1/2 cup chopped nuts for extra protein
• Top your homemade muffins with a strudel.

Troubleshooting Common Issues

Problem	Cause	Solution
Dense muffins	Over mixing	Stop mixing as soon as flour is incorporated
Dry texture	Too much flour	Use a kitchen scale for accurate measurements
Uneven baking	Hot spots in oven	Rotate pan halfway through baking
Flat tops	Oven too cool	Verify temperature with an oven thermometer

Why This Recipe Works

The science behind these muffins is fascinating. The browned butter’s milk solids create new flavors, while the acidity of the ACV activates the baking soda, creating the perfect rise. The whole wheat flour’s higher protein content is balanced by the moisture from butter and bananas, resulting in tender, fluffy muffins.

Final Tips for Success

1. Use the ripest bananas you can find – they should be heavily speckled
2. Don’t rush the butter browning process
3. Let muffins cool in the pan for 5 minutes before moving to a cooling rack
4. Store muffins in a single layer to prevent sticking

Whole Wheat Browned Butter Banana Muffins Recipe

Ready to get baking? These whole wheat browned butter banana muffins are about to become your new favorite breakfast staple. They’re perfect for busy mornings, lunchbox treats, or afternoon snacks. Plus, you’ll feel great knowing you’re serving your family something both delicious and nutritious.

Have you tried this recipe? I’d love to hear how it turned out! Share your experience in the comments below, or tag us in your muffin photos on social media.