Mini Brown Butter Banana Muffins

Preheat oven to 350°F. Butter the mini muffin tins.

In a small saucepan over medium heat, cook the butter until brown bits begin to form, stirring occasionally. Set aside to cool slightly.

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.

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.

Makes 48 mini muffins, or probably a loaf of bread or 18 muffins.

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.