Banana Caramel Muffins
These banana caramel muffins are better than the bakery! This recipe combines the sweet flavor of banana with a gooey caramel center to create an epic muffin that your family will adore.
Servings: 10
Ingredients
- ⅓ cup butter browned, unsalted
- 1½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 bananas smashed
- 1 tablespoon vanilla extract
- ¾ cup white sugar
- 1 egg
- ½ cup caramel
Instructions
- Preheat oven to 375℉. Line or grease muffin tin.
- Melt butter over medium heat without stirring until it becomes brown and nutty in aroma. Allow to cool.⅓ cup butter
- In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt.1½ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon salt
- In a mixing bowl/mixer, combine mashed bananas, vanilla, sugar, egg and cooled butter. Gradually incorporate dry mixture into wet until just moist.3 bananas, 1 tablespoon vanilla extract, ¾ cup white sugar, 1 egg
- Spoon mixture into muffin tin - fill it to just 1/4 full. Add a spoonful of caramel.½ cup caramel
- Top with more muffin mixture - filling to 1/2 of the way to the top in total (no more than 2/3 full is ideal).
- Sprinkle with a pinch of sugar on the top for a little added crunch and sparkle.
- Bake 16 minutes or until a toothpick poked into the center comes out clean.
Notes
- Use foil muffin liners or spray the pan well.
- Gas stations usually carry ripe bananas if you're in a pinch.
- Drizzle with extra caramel sauce if you have some leftover
How to Store
- Room Temperature – Fresh fruit muffins will only last 2-3 days at room temperature. Don’t worry, they’ll go quickly if your family is like ours!
- To Refrigerate – Allow them to cool in the tin for a few minutes and transfer to a wire rack. Store in an airtight container or ziplock bag for up to a week on a paper towel to absorb any excess moisture.
- To Freeze – wrap muffins in plastic wrap and place them in a freezer bag. Store up to three months.
- To thaw, bring to room temperature (about 3-4 hours)
- To warm, preheat oven to 350 degrees and bake 3 minutes
Nutrition
Serving: 1muffin | Calories: 171kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 289mg | Potassium: 194mg | Fiber: 1g | Sugar: 6g | Vitamin A: 210IU | Vitamin C: 3.1mg | Calcium: 29mg | Iron: 1mg