Brown Butter Banana Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 191
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 36
- Sodium
- 225
- Total: 40 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 30 min
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.