BROWN BUTTER BANANA MUFFINS
Provided by Claire Robinson
Time 40m
Yield 12 muffins
Number Of Ingredients 5
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.
BANANA MUFFINS II
These delicious banana muffins are easy for kids to make.
Provided by ABI_GODFREY
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 32.3 g, Cholesterol 29.1 mg, Fat 5.8 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 274.6 mg, Sugar 16.7 g
BANANA MUFFINS WITH BROWN SUGAR STREUSEL
Our best banana muffin recipe gets a boost from brown butter, brown sugar, cinnamon, and nutmeg. These are better than the ones at your local bakery.
Provided by Laurie Ellen Pellicano
Time 45m
Yield Makes 12
Number Of Ingredients 19
Steps:
- In a medium bowl, mix 1/2 cup (100 g) dark brown sugar, 1/4 cup (31 g) unbleached all-purpose flour, and a pinch kosher salt to combine. Add 2 Tbsp. rolled oats and 2 Tbsp. unsalted butter, at room temperature and cut them in with a fork or your fingers until the mixture begins to clump together. When pressed, the streusel should clump together in your fist but crumble into nice lumps. Mix a bit longer, if needed. Transfer to a small container and refrigerate until ready to use. Do ahead: Streusel can be made up to 1 month ahead and frozen in an airtight container, or up to 2 weeks ahead and refrigerated in an airtight container.
- Preheat oven to 350º. Line a standard 12-cup muffin pan with paper liners. Lightly coat flat top of muffin pan with neutral oil to prevent sticking.
- Heat ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Scrape into a large bowl and immediately whisk in ½ cup (100 g) dark brown sugar to combine. Cool to room temperature.
- Whisk together 2¼ cups (281 g) unbleached all-purpose flour, 2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. ground cinnamon, ½ tsp. kosher salt, and ¼ tsp. freshly grated nutmeg in a medium bowl.
- Add 2 large eggs to the brown butter mixture and whisk until smooth. Whisk in 1 cup mashed ripe banana (from about 2 large or 3 small), ¾ cup plain whole-milk yogurt (not Greek), and 1 tsp. vanilla extract.
- Fold dry ingredients into wet ingredients until halfway combined. Add 1 ripe banana, coarsely chopped and ½ cup (64 g) toasted walnuts, coarsely chopped, if using, and mix until just combined and no flour streaks remain.
- Divide batter evenly among muffin cups, filling them to the brim. Top each with 1 tablespoon (heaping) streusel and lightly press with your hands to adhere. (You may have excess streusel.)
- Bake muffins, rotating pan after 15 minutes, until the top springs back to the touch or a tester inserted into the center comes out clean, 25-30 minutes. Let sit in pan until cool enough to handle, about 3 minutes, then transfer to a wire rack to cool completely. Muffins are best the day they are made and even better if they are still warm.
ULTIMATE BANANA MUFFINS
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
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
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