These smell delicious and from the crumbs I’ve tasted I have a feeling they are. I’ve cooled them and placed them in the freezer for next weekend when my mom, sister and nephews will be visiting.
- 1 stick unsalted butter
- 4 ripe bananas
- 1/3 cup raw agave syrup or honey
- 1 large egg
- 1 3/4 cups self-rising flour
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.
While the butter is browning, 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.
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. (Fill them pretty full, as these don’t have much rise at all.)
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.
Recipe courtesy of 5 Ingredient Fix
My lawn boy in his new hat :P
Our guardian toad that keeps watch over our lawn and gardens…
Finley, basically begging for treats…his mission in life.