Usually we go through a lot of bananas in a week, but for some reason last week we have a bunch leftover. They passed the point of being edible in my opinion and moved onto the point where there is only one thing you can do with them - bake with 'em. And that is exactly what I did.
I contemplated a cake or bread or even cupcakes but ultimately decided to go with a muffin. Perhaps this was due to the fact that I nearly ran myself off the road today drooling over the thought of a cup of coffee and a blueberry muffin from Dunkin Donuts. So a muffin indeed is what was due.
It doesn't hurt that I just received this awesome package from Peet's Coffee containing an awesome coffee mug and two bags of their newest coffees Cafe Domingo and Cafe Solano as a part of the FoodBuzz Tastemaker Program. And this mug promises a big cup of coffee, maybe even one that constitutes my eating two muffins. Thank you Peet's Coffee, this came just in the nick of time and really is there any better combination better than a steaming cup of coffee and a delicious muffin on a cool October morning?
May I add that this muffin is absolutely delicious. The banana flavor isn't a smack you in the face kind of taste but rather a subtle flavor the balances perfectly with the browned butter and honey. And as though these muffins weren't good enough I added a small dollop of peanut butter on top. I came across this new Skippy Natural Peanut Butter that has honey added into it which now makes it my favorite peanut butter ever.
I used only one bowl to make this recipe and honestly it was so late when I made it I just went with the dump everyone into the bowl at once approach and you know what? It worked perfectly. Don't stress about using separate bowls, sometimes you can't just break the rules and still achieve perfection.
Browned Butter & Honey Banana Muffins
Yield: 1 dozen muffins
Prep Time: 15 minutes I Bake Time: 20 minutes
- 3 ripened bananas
- 2 tablespoons salted butter
- 1 tablespoon honey
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- Peanut Butter
Preheat your oven to 350 degrees.
In a large mixing bowl mash up the bananas a best as you can, some lumps are fine just be sure you don't have any large pieces and set aside. In a medium saucepan melted the butter down until it has browned slightly, add in the bananas and honey and whisk the mixture together until the mixture is soft and mushy, once again it's still okay if you have some lumps.
Turn off the heat and set aside.
In the mixing bowl you were using initially add in all of the remaining ingredients except for the egg and mix together. Add in the the banana mixtures and stir until all of the ingredients are well incorporated. Whisk in the egg and continue doing so until everything is well blended.
Line your muffin tin with cupcake liners and spray generously with non stick spray. Using an ice cream scoop to fill up each liner generously. When all of the liners are filled spoon a small amount (about a half of a teaspoon) of peanut butter on to the top of each muffin. Use a knife or toothpick to swirl in the peanut butter until you have completed all the muffins.
Pop into the oven and bake for 20 minutes. The tops should be nicely browned and a toothpick should come out clean. Transfer to a wire rack to let cool.
I ate mine right out of the oven, steaming and all and it was delicious. I would highly recommend it.