Brown Butter Whole Wheat Banana Carrot Muffins

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Prep Time: 15 minutes | Cook Time: 20 minutes per batch | Total Time: 55 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, room temperature

  2 tsp vanilla extract

  3 small overripe bananas, mashed

  1/2 cup carrots, grated

  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

Instructions (yields 16 muffins):

• Preheat the oven to 425°F. Line two muffin tins with liners and set aside.

• In a small saucepan, melt the butter over medium heat, swirling occasionally, until it foams and turns golden brown with a nutty aroma. Immediately transfer the browned butter to a large mixing bowl to prevent it from burning. Allow it to cool slightly.

• Add the granulated sugar and brown sugar to the browned butter and whisk until combined. Whisk in the eggs, milk, and vanilla extract until smooth.

• Stir in the mashed bananas and grated carrots.

• In a separate bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, espresso powder (if using), and nutmeg.

• Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Be careful not to overmix; a few small lumps are okay.

• Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

• Bake for 5 minutes at 425°F. Without opening the oven door, reduce the temperature to 350°F and continue baking for 15–18 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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