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

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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

Instructions

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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