Brown Butter Banana Muffins
(from Lucianolinda’s recipe box)
Source: Everyday Food (from RecipeThing user giuntafamily)
Categories: Cupcakes/ muffins
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
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Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper muffin liners.
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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.
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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.
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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.
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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.