Banana Bread Muffins

banana bread muffinWe had 2 bananas that were going brown that we needed to use last night.  I didn’t want to make banana bread partly because I have made it many times before, and partly because we would need more than 2 bananas.  Instead, Bade and I chose to make these banana muffins with brown butter glaze. They turned out really yummy.  Here is the recipe we used from whatscookingwithruthie.com.

Ingredients
  • ½ C butter
  • ½ C applesauce
  • 
3/4 C sugar
  • 
2 whole eggs and 4 egg whites
  • 2⅔ C flour
  • 
2 Tbsp fresh lemon juice (about ½ a lemon)
  • 
2 tsp baking soda
  • 4 overripe bananas- add one at a time
  • ¼ C butter, browned on stove
  • 2 C powdered sugar
  • ¾ tsp vanilla
  • 2-3 Tbsp lowfat milk
Instructions
  1. Mix butter, applesauce, sugar and eggs.
  2. Add flour.
  3. Add lemon juice, baking soda and bananas.
  4. Place half the batter into a gallon ziplock baggie, snip the end off, fill donut pan ⅔ the way full or pour into lined muffin tins.
  5. Bake at 350 degrees. (Donuts 7-9 minutes, muffins 18-20 minutes). Cool in pans on a wire rack for 5 minutes, then turn out on rack to finish cooling.
  6. In a small sauce pan melt butter over medium high heat, watch carefully when it reaches a medium brown color and nutty aroma remove from heat.
  7. Whisk in 1 C powdered sugar at a time, adding 1 Tbsp milk as it thickens; adjust milk as necessary so it’s thick enough to stay on top of donuts.
  8. Add vanilla, whisk until smooth.
  9. Drizzle hot over the tops of donuts or muffins.