Brown Butter Banana Muffins

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I agree with Claire that this is a good base recipe and we should add our own ingredients. I added fresh organic blueberries (first time I found organic blueberries where I buy fruit! and a healthy dose of cinnamon to my recipe. I also substituted the self-rising flour with organic & gluten free pancake & baking mix. I wasn't sure how much baking soda to add to regular flour and I had this mix I sometimes use for pancakes for a healthier alternative. The fact that this recipe used agave nectar instead of sugar made me remember the gluten free mix in my cabinet.

I only have a mini muffin tin & got nearly four dozen from this recipe. I'll definitely make these again. Thanks Claire & thanks for having your hair tied back in this episode - always a plus in my book!

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These are amazing! I made the following changes to the original recipe based on previous reviewer's comments: 1 - used a mixture of half agave and half honey as my 1/3 c. of sweetener; 2 - added in a dash of vanilla bean paste to the batter; 3 - sprinkled brown sugar over the top of the muffins before they went in the oven to bake. The muffins are flavorful, moist and light. They are not too sweet, so they can be enjoyed for breakfast or as a snack (I do not enjoy overly sweet muffins. The brown sugar adds a little crunch and a bit of extra flavor and the vanilla brings out the caramelized banana flavor and the nuttiness of the brown butter. Seriously, these may be the best banana muffins I have ever had!

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I added vanilla and chocolate chips and it came out so great. Had to make my own self-rising flour but I don't think that really counts as a change. So moist and the flavor was almost like bananas foster - where the bananas become all caramelized and yummy. Oh, almost forgot on one I added some brown sugar right out of the oven.

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I used honey and added chocolate chips and while it sure was easy/fast, the final product was a bit dry and not really all that flavorful. I love banana bread and banana-flavored things, so I'm usually pretty forgiving, but I don't think I will be making these again. I think it is worth the extra effort and more ingredients to end up with a better-tasting muffin!

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They came together pretty easy. I would try honey instead of agave for cost. I don't think agave added as much flavor as honey would have. It's great that agave has a lower GI, but for the cost/flavor I'm not sure if it's worthwhile. Other than adding toasted pecans I was true to the recipe. Great for the ease of 5 ingredients but there are better recipes out there for banana muffins.

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This is a great recipe - quick and easy, and cheap! It took me a while to find agave nectar at the store, but it was right next to the honey. I mixed the banana mixture into the butter as soon as it turned to a nutty brown color. I will definitely be making this again.

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I actually had all the ingredients in the house and decided to try it. The hardest part of this recipe is mashing the banana and agave since I didn't have a potato masher. It's also a little difficult to tell when the butter is brown enough. When you add the banana it's supposed to be a golden brown that was hard to tell as well. It's the easiest banana muffin recipe ever and I've done quite a few. I will be making this again and again and I'm sure I'll learn when it's brown enough. I suggest everyone try this recipe, it's a keeper.