Brown Butter Banana Muffins Recipe | Claire Robinson
Transform overripe bananas into irresistibly moist, nutty muffins with the magic of browned butter. This easy recipe delivers bakery-style flavor in just 40 minutesperfect for breakfast or a cozy treat that will have everyone reaching for seconds!
Difficulty: Easy
Makes: 12 muffins
Total Time: 40 minutes (Prep: 5 minutes, Resting: 5 minutes, Baking: 30 minutes)
Nutritional Information per Serving (1 of 12): Calories 191, Total Fat 8 g, Saturated Fat 5 g, Carbohydrates 27 g, Fiber 2 g, Sugar 9 g, Protein 3 g, Cholesterol 36 mg, Sodium 225 mg
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
Instructions
- Preheat and Prep: Preheat your oven to 375F (190C). Line a 12-cup muffin tin with paper liners.
- Mash Bananas: Peel the bananas and place them in a large bowl. Add the agave syrup, then mash with a fork until mostly smooth with some chunks for texture.
- Brown the Butter: In a small saucepan over medium heat, melt the butter. Stir until the milk solids turn golden brown and release a nutty aroma.
- Combine and Mix: Pour about 1 cup of the mashed banana mixture into the browned butter and whisk. Cook a few minutes until it deepens to a rich golden color. Stir back into the remaining banana mash, then whisk in the egg. Gently fold in the flour in two additions with a rubber spatulajust until incorporated, avoiding overmixing. Divide batter evenly using an ice cream scoop.
- Bake to Perfection: Bake on the middle rack for 25 minutes, until tops are golden and spring back when pressed. Cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm for maximum comfort!
Tip: The browned butter infuses every bite with toasty depthyour kitchen will smell like heaven. Perfect for sharing or savoring solo.[1][7]
