Who doesn't love a good muffin for breakfast once in a while? Unfortunately most muffins are so LOADED with sugar they could really be considered a dessert. Not these! I love using super ripe mashed bananas in my pancakes and muffins because they lend a natural sweetness so you don't have to use much added sugar.
These muffins are delightfully delicious and incredibly moist. My girls sometimes get finicky about the kind of muffins I make but these were gone in no time. With less than half the sugar than your typical muffin recipe and by using whole wheat flour you can feel good about eating a few of these.
Brown Butter Banana Muffins
7 Tbsp. unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
2 tsp. vanilla
2 bananas, mashed
1/4 cup brown sugar
2 Tbsp. granulated sugar
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
Preheat oven to 400 degrees F. Line muffin tin with liners.
In a small pan melt butter over medium high heat. Continue cooking until butter begins to smell nutty and starts turning a golden and brown bits appear. Set aside to cool slightly.
In a mixing bowl, combine milk, egg and yolk, vanilla and mashed banana. Very slowly whisk in warm butter, brown bits and all (do it too fast and you'll scramble the eggs). Add in the sugars and whisk well to incorporate. Sift in the rest of the dry ingredients and stir until just combined.
Divide batter evenly into the muffin tin. Bake 12-14 minutes. Remove from oven and cool on a wire rack.
SOURCE: Adapted from Breanna's Recipe Box