6 Reviews
You must be logged in to post a review.
The brown butter gives them a caramel flavour which can only make things better.
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.
5 Comments
Leave a Comment
You must be logged in to post a comment.
city baked on 9.28.2011
I’m so pumped they worked out!
Elle on 8.19.2011
I have these in the oven right now. My son keeps asking me when they are going to be done! I’ll let you know how they turn out.
oreos on 5.19.2011
These looked so good yesterday and I had overripe bananas so made them. Super easy and delicious! They were snatched up by kids and neighbors and all gone this morning. I think I must have made mine a little larger than the recipe suggested as I got 27 mini muffins not 48. But they were perfect looking and tasting. A definite keeper!
ginahweenah on 5.18.2011
I think I’ll try them just as you listed them. They look perfectly delish! Can’t wait for the bananas to ripen!
Sunny on 5.18.2011
These mini muffins look delicious. I think I’ll try them with mini chocolate chips. Your picture looks like you dusted the muffins with powdered sugar. Yum!!