Brown Butter Whole Wheat Banana Carrot Muffins
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Ingredients:
1/2 cup unsalted butter
1/4 cup + 2 tbsp granulated sugar
1/4 cup light brown sugar
2 large eggs, room temperature
1/4 cup milk
2 tsp vanilla extract
1 cup all-purpose flour + 1 cup whole wheat flour
1 and 1/2 tsp ground cinnamon
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp espresso powder (optional)
1/4 tsp ground nutmeg
3 small ripe bananas, mashed
1/2 cup carrots, grated
Instructions (yields 15-18 muffins):
Preheat oven to 425°F. Line a muffin tin with liners and set aside.
Melt the butter over medium heat, swirling occasionally, until it foams and turns golden brown with a nutty aroma. Immediately pour into a mixing bowl to stop the cooking and let cool slightly before mixing with the sugar and bananas.
Meanwhile, whisk the flour, cinnamon, espresso powder (if using), baking soda, and salt together in a medium bowl. Set aside.
Whisk in the granulated and brown sugar in to the bowl with the browned butter until well combined. Add the eggs and vanilla—mix.
Pour the dry ingredients into the wet ingredients, then mix using a spatula until just combined and no streaks of flour remain.
Fold in the mashed bananas.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool.
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