Mini Brown Butter Banana Muffins – a delicious recipe with Butter, Super, Brown Sugar, Egg, All-purpose, Kosher Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Butter the mini muffin tins.
2
In a small saucepan over medium heat, cook the butter until brown bits begin to form, stirring occasionally. Set aside to cool slightly.
3
In a medium bowl, beat together the bananas, sugar, egg and the cooled butter. Add the flour, salt and baking soda and mix just until combined. Divide amongst the mini muffin tins, filling them just below the top.
4
Bake until a toothpick comes out clean, 18 to 22 minutes. Allow to cool in the pan for about 5 minutes then move to a cool rack.
5
Makes 48 mini muffins, or probably a loaf of bread or 18 muffins.
6
Note: These would be great with some chocolate and 1 teaspoon instant coffee added in the butter. I don't know if I should bother saying that pecans would be a lovely addition. As always.
494
kcal
Calories
18
g
Fat
79
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/3 cups Butter, 1-1/2 cup Super Ripe Bananas, Mashed, 1 cup Dark Brown Sugar (packed), 1 whole Egg, and more.
Yes, Mini Brown Butter Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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