Hello, hello! I still exist! Things have been wild here, chez The Cook and The Dishwasher. We may be buying a house...as in we have a real, life, accepted offer. Hopefully the rest of the process will continue to go smoothly, because I am really excited about tripling my kitchen space so I can churn out my yummy things!
So these muffins are among the best I've ever made, and maybe you've noticed...I make a lot of muffins. And they are very simple and quick as a jiff to get into the oven. The nutty brown butter flavor is a perfect complement for the sweet bananas and honey and agave nectar. I used my mini-muffin pan to keep the portion size under control., but to tell you the truth...these make me want to go out and buy a jumbo muffin pan. And just maybe I will soon have the cabinet space to justify such a purchase!
Brown Butter Banana Muffins
yeilds 12 regular sized muffins, or 23 mini-muffins
from 5 Ingredient Fix, by Claire Robinson
1 stick butter
4 very ripe bananas
1/3 cup raw agave syrup or honey (I used a blend)
1 large egg
1 3/4 cup self-rising flour
1. Preheat oven to 375 degrees Fahrenheit. Meanwhile, put the stick of butter in a small saucepan over medium heat and melt. Continue cooking, stirring occaisonally, until the milk solids turn a golden brown and smell nutty. Remove from the heat and cool.
2. Mash the four bananas with a potato masher until they liquifiy (or leave a few chunks, if you like chunks like I do!). Add in the egg and agavey syrup (or honey) and stir until well-blended. Pour in the butter, and whisk until thoroughly combined.
3. Add in the self-rising flour, and stir until just combined. Do not over mix.
4. Coat a muffin tin with cooking spray. Pour the batter evenly into the cups. Bake for 25 minutes for regular sized muffins, and 18-20 minutes for mini-muffins. The tops should be slightly golden and should spring back to the touch.
5. Cool for 5 minutes in the muffin pan, and then remove to a wire rack. Serve warm or at room temperature.