Brown Butter Banana Muffins

This recipe is a keeper! After I made these I was informed that my husband doesn't really like banana baked goods. As a result I got to keep them all for me ;)

This recipe is courtesy of Claire Robinson, of the food network show 5 Ingredient Fix.

Ingredients:
4 ripe bananas (a good way to use up those ugly brown ones sitting on your counter)
1/3 cup agave syrup or honey ( I mixed half of each of these because agave is kinda spendy)
1 stick of unsalted butter
1 large egg
1 3/4 cup self rising flour ( This is how she gets the ingredient list to be only 5 items. If you only have all-purpose flour like I did add 1tsp baking powder and 1/2 tsp baking soda)

Directions:
1. Mash the bananas with a fork in a large mixing bowl. The texture should be liquefied with small chunks.
2.Preheat oven to 375 and line a muffin tin with muffin liners.
3. Melt the stick of butter in a pan, stirring occasionally, until the milk solids have reached a golden brown color.
4. Add half the mashed bananas and whisk for a few minutes to caramelize the bananas. Add the remaining bananas and whisk to combine. Then whisk in the egg. Fold in the flour mixture in two parts with a spatula being careful not to over mix.
5. Using a small ice cream scoop or spoon, fill the muffin tin cups.
6. Bake in the center of the oven until golden brown and the tops of the muffins spring back when pressed. For me this was 25 minutes. Claire's recipe said 30 minutes.
7. Cool for 5 minutes in the pan and then transfer the muffins to a rack to cool completely.
8. Eat as many as possible.