Brown Butter Banana Muffins

Lynnda Cloutier


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.

★★★★★ 1 vote


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


1Preheat oven to 375.
2Line a 12 cup muffin tin with paper muffin liners.
3Put 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.
4Peel 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.
5Bake 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.

About Brown Butter Banana Muffins

Course/Dish: Other Breakfast, Muffins