Smoothies & Muffins

This weekend my injured Shaggy & I have been loving the Food Network!!! We discovered Five Ingredient Fix with Claire Robinson. This morning she worked on a yummy brunch and I can't wait to try these recipes!!!!
Brown Butter Banana Muffins
Ingredients
4 ripe bananas
1/3 cup raw agave syrup or honey
1 stick unsalted butter
1 large egg
1 3/4 cups self-rising flour
Directions
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 agave syrup 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. 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.

Vanilla Bean Coconut Yogurt Smoothie
Ingredients
1/2 water
1/2 cup honey
1 vanilla bean, split lengthwise
2 cups Greek yogurt
1 teaspoon torn fresh mint leaves, plus sprigs for garnish
Coconut water, frozen in ice cube tray (approximately 1/2 tray)
Available in the health/specialty department of local markets. It is available in juice box size containers or sold individually.
Directions
Combine the water, honey and vanilla bean pod in a small saucepan over low heat. Simmer for 7 to 9 minutes, stirring occasionally, to allow the vanilla to infuse into the honey. Remove the vanilla pod and allow the mixture to cool completely, about 10 to 15 minutes.
In a blender, combine some of the vanilla honey with the yogurt, mint and 1/2 tray of frozen coconut water cubes, or more for desired consistency. Puree until smooth, then pour into glasses and garnish with a sprig of fresh mint. Serve immediately.