Brown Butter Banana Muffins
We more than occasionally buy way too many bananas... or we forget to eat them, and throwing away food pains me deeply. The most genius way to recycle old bananas is banana bread. Here's my version. This recipe makes either one loaf (9x13) or 16 muffins. Adapted from Justine Snacks.
2 & 1/2 cups all-purpose flour 350 grams
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1/2 tsp cinnamon
1 tsp instant espresso powder or espresso grounds
3 large very brown bananas 375 grams
2 large eggs at room temperature
1 tablespoon vanilla extract
1/2 cup brown butter (or olive/ avocado/ coconut oil)
1 cup granulated sugar 180 grams
1/2 cup greek yogurt or buttermilk 130 grams
Preheat the oven to 375°F.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and espresso. Set aside.
Mash the bananas well. Add this to a bowl and crack in the eggs and mix. Add in the vanilla extract, liquid browned butter, the sugar, and the yoghurt. Mix well.
In batches, add the dry ingredients to the wet. Mix to form a thick batter.
Line the muffin tins, fill evenly
Bake at 375°F for 30-35 minutes or up to 50 min if baking a loaf, but definitely until a toothpick comes out clean. Enjoy!