actually moist banana bread muffins.

brown butter, and lots of ripe bananas make my go-to (not at all dry) banana bread muffins.

Ingredients. Makes 12.

• 5 bananas, ripe. if not deep brown, bake at 350 degrees for 10 minutes

• 1 cup all-purpose flour

• ¾ cup light brown sugar, packed

• ⅓ cup butter, browned

• 1 large egg, beaten

• ½ tablespoon pure vanilla extract

• a small scraping of vanilla bean pod (optional)

• 1 teaspoon baking soda

• ½ teaspoon salt

• ⅓ cup chocolate chips, optional.. (but not really.)

recipe

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recipe -

1. Preheat oven to 375 degrees.

2. Mise (measure out) ingredients.

3. Brown 1/3 cup butter (2/3 of a stick) in a sauce pan. Once the butter foams and the milk soIids begin to slightly burn, turn off the heat and pass the butter through a fine mesh strainer. Discards the burnt milk solids. Let brown butter cool, but not re-solidify.

4. Mash ripe bananas and combine with beaten egg, vanilla, and melted (but slightly cooled) brown butter.

5. Whisk flour, brown sugar, baking soda and salt together.

6. Combine wet and dry ingredients, then fold in chocolate chips if using.

7. Fill 12 muffin cups with batter and bake for 15-17 minutes, checking at 15 for a crumbly toothpick (not wet batter, but not yet fully clean. We want moisture!)

8. Let cool and then serve. Top with flaky salt :)

9. These stay delicious for 5 days, covered.