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
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.
1 Video | Photo: Brown Butter Banana Muffins Recipe

















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By scoops30
Flagstaff, AZ
on December 18, 2012
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This recipe is great! I have made it as written, so feel good with the 5 star regardless...my favorite is to swap and use 2 bananas with 2 apples (ground up in the food processor. I also add a tsp of vanilla and cinnamon, have swapped out spelt flour and added baking powder/soda for the self-rising, coconut oil in place of butter, made them in regular and mini muffin tins. Point is- they are yummy as is and very versatile, can add what you like to the base/have on hand....great recipe and sugar free!
By SweetCherry3
Texas
on August 22, 2012
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Love these muffins!! I did change up the recipe a bit based on some of the other reviews. I used only 1 and 1/4 cup of self-rising flour, a tbsp of brown sugar in the mix and then some sprinkled on top of the muffins before they went in the oven, honey instead of agave syrup, 1 tsp of vanilla extract and probably 2-3 tbsp of whole milk at the end when I realized I still had used too much flour. They came out moist and delicious!
By Paulina Ramirez
on February 16, 2012
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Gorgeous!
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