Friday, January 24, 2014

Browned Butter Banana Muffins

Happy Friday!!! I am so happy for the weekend. In fact I was so happy that I one point last night I was thought it was the weekend....only to realize that there was one more day to get through.

One more day doesn't seem so bad.  Plus I have these muffins. Muffins that were so good two escape before I could get my first photo.

These muffins have three full bananas, some whole wheat flour, a touch of cinnamon and browned butter.  They were a life saver this week for Mr. J to have a quick breakfast ready to grab and go.

I was out of town for a while but managed to pack up to for the best road trip snack I have had in a long time. 

Now I am home and ready to count down the hours till Friday at 5pm. I am debating right now whether to focus on house stuff or kitchen stuff this weekend. Maybe a bit of both? 

What are you looking forward to this weekend?

Browned Butter Banana Muffins

by Emily Morris
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (18 muffins)
  • 1/4 cup (1/2 stick) butter, browned
  • 3 large (overly ripe) bananas, mashed
  • 1 cup milk
  • 1 egg
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
Preheat oven to 350 degrees and line one 12-cup muffin pan with paper liners.

*Brown your butter: add butter to small saucepan and heat over medium-high heat, stirring constantly once it’s melted. Continue heating butter and stirring constantly, until butter foams and then finally turns a rich caramel-brown. Take off heat immediately and let cool until ready to use.

Add chopped bananas to a medium microwaveable safe bowl and microwave for 3-5 minutes or until soft. Set aside.

Whisk together milk and egg in a small bowl. Once butter is cool, stir into milk and egg mixture.

Combine both flours, brown sugar, cinnamon, baking powder and salt in a large bowl. Pour wet ingredient mixture over flour mixture and stir with large wooden spoon until a few streaks of flour remain. Stir in bananas.

Fill cupcake liners 3/4 way full with muffin mixture (I use an ice cream scoop to measure, you could use a heaping 1/4 cup as well) and bake at 350 degrees for 16-19 minutes or until a toothpick inserted in center comes out with only a few moist crumbs attached.

Let cool in pan for several minutes before carefully removing to wire rack to cool completely
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  1. ooooh browned butter in muffins is a VERYYY good thing!

  2. I am definitely ready for the weekend, though I know I have a lot of cleaning to do! Maybe I'll make a batch of these muffins in the morning to power me through!

  3. They sound wonderful - love that you use whole wheat flour
    Mary x

  4. Your muffins look marvelous!!! Have a great weekend, Emily!

  5. We love banana muffins here... it's a great way to use all those bananas I buy and no one ends up eating. :)


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