5 Ingriedient Banana And Brown Butter Muffins Recipes

BROWN BUTTER BANANA MUFFINS

Brown Butter Banana Muffins image

Provided by Claire Robinson

Time 40m

Yield 12 muffins

Number Of Ingredients 5

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

Steps:

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.

BROWN BUTTER BANANA MUFFINS

Brown Butter Banana Muffins image

Agave syrup, made from the same plant tequila is made from, adds a warm sweetness to these moist muffins. If you have some chopped toasted pecans, throw in a handful for a nice crunch. A smear of cream cheese on a warm muffin is pure heaven. Bagels begone! From five ingredient fix.

Provided by Lynnda Cloutier

Categories Other Breakfast

Number Of Ingredients 5

Ingredients

1/4 lb. unsalted butter, 1 stick
4 ripe bananas
1/3 cup raw agave syrup or honey
1 large egg
1 3/4 cup self rising flour

Steps:

1. Preheat oven to 375.
2. Line a 12 cup muffin tin with paper muffin liners.
3. Put butter in small pan or skillet and melt over medium heat. Continue cooking, stirring occasionally til milk solids have turned a nutty golden brown; remove from heat and let cool.
4. Peel bananas and mash in large bowl with fork til liquefied. Add agave syrup and egg and stir well. Pour in butter and whisk til completely combined. Add flour land with a rubber spatula, fold it into the wet ingredients til just mixed. Don't over mix. With an ice cream scoop, evenly divide batter among muffin tin cups.
5. Bake in center of oven til golden brown and tops spring back when pressed, about 25 minutes. Cool for 5 minutes in muffin tins. Transfer muffins to a rack to cool completely. Serve warm or at room temperature. To make self rising flour, add 1 1/2 tsp. baking powder and 1/2 tsp. salt to 1 cup all purpose flour.

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