Brown Butter Banana Muffins

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

Ingredients:

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

Directions:

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.