Monday, November 18, 2013

lazy sundays...

Lazy sundays bring Lazy moments. however  while at ammas lazily I might add I watched 5 ingredient fix The recipes are super easy to make... Yet as Claire Robinson went on convincing me that I HAD TO BAKE THIS MUFFIN, I was thinking BARF! I.HATE.BANANAS!!! BLEURGHHH!!! so what goes well with bananas >>> YAY CHOCOLATE!!! Everything chocolate is a WIN in my book!


  • 4 ripe bananas
  • 1/3 cup honey
  • 1 stick unsalted butter
  • 1 large egg
  • 1 3/4 cups self-rising flour (incase you don't have this, use same quantity of flour + 1tsp baking powder + 1 tsp salt)
  • Milk Chocolate - I used ritzbury chocolate and cut it up in to chunks
  • 1 tsp vanilla 


Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper muffin liners.

Peel the bananas and add to a large bowl. Add the honey and mash the bananas with a fork until very liquefied but still a little lumpy.

Melt the butter in a small saucepan or skillet over medium heat. Cook, stirring occasionally, until the milk solids have turned a nutty golden brown.

To the brown butter, add about 1 cup of the mashed banana mixture and whisk to combine. Cook for a few more minutes until a darker golden color is achieved. Add to the remaining mashed banana mixture and whisk to combine, then whisk in the egg, add the chocolate and vanilla. Fold in the flour, in 2 batches, with a rubber spatula, until just combined; do not over mix. With an ice cream scoop, evenly divide the batter among the muffin tin cups.

Bake in the center of the oven until golden brown and the tops spring back when pressed, about 25 minutes. Cool for 5 minutes in the pan, then transfer the muffins to a rack to cool completely. Serve warm or at room temperature.

TADAAAA!!! the muffins are done!
What were you up to this weekend?
nomnomnomnom the husband has already requested for it... which is a first because he's super health conscious and would die before munching away on something unhealthy/carby/sweet/ etc!


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