Brown Butter Banana Muffins - bananas

Method

• Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper muffin liners.
• Peel the bananas and add to a large bowl.
• Add the agave syrup and mash the bananas with a fork until very liquefied but still a little lumpy.
• Melt the butter in a small saucepan or skillet over medium heat.
• Cook, stirring occasionally, until the milk solids have turned a nutty golden brown.
• To the brown butter, add about 1 cup of the mashed banana mixture and whisk to combine.
• Cook for a few more minutes until a darker golden color is achieved.
• Add to the remaining mashed banana mixture and whisk to combine, then whisk in the egg.
• Fold in the flour, in 2 batches, with a rubber spatula, until just combined; do not over mix.
• With an ice cream scoop, evenly divide the batter among the muffin tin cups.
• Bake in the center of the oven until golden brown and the tops spring back when pressed, about 25 minutes.
• Cool for 5 minutes in the pan, then transfer the muffins to a rack to cool completely.
• Serve warm or at room temperature.