makes one dozen standard size muffins
This is actually a spin-off from my brown butter bourbon pecan banana bread. I had some overripe bananas last week, and decided to use that recipe as a springboard for these muffins.
2 cups flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons butter
3 very ripe bananas, fork mashed
2 large eggs
3/4 cup brown sugar
1 teaspoon pure vanilla extract
1/4 cup buttermilk
1 cup chopped walnuts, toasted
Preheat oven to 350º. Grease a 12-cup muffin tin or use paper liners. Combine flour, baking soda, baking powder and salt in a medium-sized bowl; set aside.
Melt butter over medium heat in a small, heavy-bottomed pot. Cook until it begins to brown, but not burn; it will smell nutty and fragrant. Remove from heat and let cool for 10 minutes.
Vigorously whisk the eggs and brown sugar until thick and well mixed. Add mashed bananas, cooled browned butter and vanilla; whisk until mixed well. Pour in the flour mixture and buttermilk, and stir, using a wooden spoon, until just combined (but no visible flour). Fold in the walnuts. Evenly spoon into prepared muffin tin and bake for 30 to 32 minutes, until tops are lightly browned and a toothpick inserted in center comes out clean.