Brown Butter Banana Muffins
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
Preheat oven to 375F. Line a 12-cup muffin tin with paper muffin liners.
Peel bananas and add to a large bowl. Add agave syrup add mash the bananas with a fork until very liquified but still a little lumpy.
Melt butter in a small saucepan or skillet over medium heat. Cook, stirring occasionally until milk solids have turned a nutty golden brown.
Too 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 colour is achieved. Add to the remaining banana mixture and whisk to combine, then whisk in 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 muffin cups.
Bake in the centre of the oven until golden brown and the tops spring back when pressed, about 25 minutes. Cool for 5 mins in the pan, then transfer muffins to a rack to cool completely. Serve warm or at room temperature.