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Brown Butter Banana Muffins

This recipe is from Season 4 of 5 Ingredient Fix


  • 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


  • 1.

    Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper muffin liners.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.


Makes 12 muffins

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