5 Ingriedient Banana And Brown Butter Muffins Recipes

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ULTIMATE BANANA MUFFINS



Ultimate Banana Muffins image

My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.

Provided by Anonymous

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 dash ground nutmeg
3 very ripe bananas
½ cup white sugar
⅓ cup butter, melted
¼ cup lightly packed brown sugar
1 egg
1 teaspoon vanilla extract
¼ cup chopped walnuts

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.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g

BROWN BUTTER BANANA MUFFINS



Brown Butter Banana Muffins image

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.

Provided by Lynnda Cloutier

Categories     Other Breakfast

Number Of Ingredients 5

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

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.

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