Brown Butter Banana Muffins Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
• Divide batter evenly among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

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.

Steps:

• Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
• Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
• Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
• Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
• Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
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Steps:

• In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
• Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
• Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.