Ideal for breakfast or a mid-afternoon pick-me-up, these banana nut muffins possess all the fun of banana bread in a portable, oh-so-charming package.
cup whole wheat flourPlace a rack in middle of oven; preheat to 375°. Line cups of a standard 12-cup muffin pan with liners. Toastin a dry medium skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
Wipe out skillet with paper towels if needed.to same skillet and cook over medium until fragrant and milk solids turn a deep golden brown, about 4 minutes. Scrape butter into a large bowl and let cool 5 minutes.on a cutting board or a large plate with a fork until mostly smooth.and whisk vigorously to incorporate. Add
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