Brown Butter Banana Muffins

Total Time:
40 min
Prep:
5 min
Inactive:
5 min
Cook:
30 min

Yield:
12 muffins
Level:
Easy

Ingredients
  • 4 ripe bananas
  • 1/3 cup raw agave syrup or honey
  • 1 stick unsalted butter
  • 1 large egg
  • 1 3/4 cups self-rising flour
Directions
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper muffin liners.

  • Peel the bananas and add to a large bowl. Add the agave syrup and mash the bananas with a fork until very liquefied but still a little lumpy.

  • Melt the butter in a small saucepan or skillet over medium heat. Cook, stirring occasionally, until the milk solids have turned a nutty golden brown.

  • To the brown butter, add about 1 cup of the mashed banana mixture and whisk to combine. Cook for a few more minutes until a darker golden color is achieved. Add to the remaining mashed banana mixture and whisk to combine, then whisk in the egg. Fold in the flour, in 2 batches, with a rubber spatula, until just combined; do not over mix. With an ice cream scoop, evenly divide the batter among the muffin tin cups.

  • Bake in the center of the oven until golden brown and the tops spring back when pressed, about 25 minutes. Cool for 5 minutes in the pan, then transfer the muffins to a rack to cool completely. Serve warm or at room temperature.


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    This recipe is featured in:

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