Caramel Banana Muffins

I love banana bread, it’s just so delicious! And in this super fun muffin version—individuals filled with caramel, topped with walnuts and a little extra caramel—they’re even more delicious and extra cute! They bring together the softness of the bread, the sweetness of the caramel, and the crunch of the walnuts, making them totally irresistible. Trust me, everyone at home is going to love them. So let’s make them!

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Caramel Banana Muffins

Ingredients

• 1 ½ cups (190 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup (115 g) unsalted butter, melted and cooled
• ⅔ cup (135 g) brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed (about 1 ½ cups or 340 g)
• ½ cup (120 ml) sour cream or plain Greek yogurt
• ½ cup (120 ml) thick caramel for filling
• ¾ cup (75 g) chopped walnuts
• ¼ cup (60 ml) extra caramel for drizzling

What You’ll Need

• Standard 12-cup muffin pan
• 2 large mixing bowls
• Whisk
• Measuring cups and spoons
• Piping bag or small spoon for filling
• Nonstick spray or butter for greasing

See 5 variations of the recipe at the end.

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Instructions

1. Let’s do this! Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center for even baking. Grease your muffin pan well with nonstick spray or melted butter—spray works best—making sure you coat the bottoms and sides. This will make it so much easier to get the muffins out later.
2. Mix the dry stuff. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Whisking helps break up lumps and adds a little air, which makes your muffins lighter.
3. Mix the wet stuff. In a large bowl, add the melted (and slightly cooled) butter. Stir in the brown sugar until smooth and glossy. Then, add the eggs one at a time, mixing well after each one. Finally, stir in the vanilla extract.
4. Time for bananas. Mash the bananas with a fork until you have a purée with a few little chunks left. Add the bananas and the sour cream (or yogurt) into your wet mixture. Stir gently until creamy and combined.
5. Bring it together. Add the dry mixture into the wet bowl a little at a time. Use a spatula or wooden spoon and fold gently until no streaks of flour remain. Don’t overmix here, or your muffins can turn out dense.
6. Fill them up. Scoop about 1 tablespoon of batter into each muffin cup, spreading it a bit to the bottom and sides. Add 1 teaspoon of thick caramel in the center—don’t let it touch the edges. Then cover with more batter until the cups are about ¾ full (don’t go past that or they’ll overflow).

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7. Add the crunch. Sprinkle chopped walnuts over the top of each muffin. Press them down just a little so they stick, but not too much—you don’t want them disappearing into the batter.
8. Oven time! Bake for 20–22 minutes. Check for doneness by inserting a toothpick into the edge of a muffin (not the caramel center). If it comes out clean or with a few moist crumbs, they’re ready.
9. Cool down. Take the pan out of the oven and let the muffins rest for 10 minutes before removing. This helps them set and makes them easier to handle. After that, carefully transfer them to a wire rack to cool completely.
10. Finishing touch. Once they’re warm or cool, drizzle thin lines of caramel over the top with a spoon or piping bag. Go for a zigzag pattern for that bakery-style look. And boom—you’re ready to enjoy these beauties!

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Ingredient Substitutions

• Butter: No butter? No problem. Use vegetable oil (½ cup or 120 ml) instead of melted butter.
• Sour cream: Swap it with plain Greek yogurt or even unsweetened applesauce.
• Brown sugar: Out of brown sugar? Mix white sugar with 1 tablespoon of molasses.
• Walnuts: Easy fix—use almonds, pecans, or chopped hazelnuts.
• Caramel: Not feeling caramel? Go with peanut butter or Nutella for the filling.

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Prep Tips

• Bananas: Always use super ripe bananas with dark spots on the peel—they’re sweeter and perfect.
• Batter: Seriously, don’t overmix the batter or your muffins will turn out tough.
• Pan: Grease your muffin pan well so they release easily and don’t stick.
• Cooling: Let them cool at least 10 minutes before removing, or they might break apart.
• Caramel: Use a piping bag for the filling—it gives you better control.

Common Mistakes (What NOT to Do)

• Green bananas: Don’t ever use them—they won’t give you sweetness or softness.
• Overfilling: Don’t fill the cups too much or the batter will overflow and ruin the look.
• Overbaking: Don’t overbake—your muffins will dry out and the caramel might harden or burn. Tragic.
• Overmixing: Don’t beat the batter too much—it’ll make the muffins dense.
• Storing hot: Don’t store them hot in a closed container or they’ll get soggy.

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FAQ

• Can I use frozen bananas? Yes, just thaw them and drain the extra liquid.
• Does the caramel harden? Nope—it stays soft but thick.
• Can I make them without nuts? Absolutely, skip them or swap for chocolate chips or another topping.
• What caramel works best? Go for a thick toffee-style caramel or salted caramel.
• Can I make them sugar-free? Yes! Use monk fruit, stevia, or your favorite sweetener blend.
• Shelf life at room temp? Up to 3 days in an airtight container.
• Can I freeze them? Yes, and they’ll last up to 2 months frozen.
• How do I keep caramel from leaking? Use thick caramel and don’t add too much.
• Can I use whole wheat flour? Yes, but mix half whole wheat and half all-purpose to keep them fluffy.
• Mini version? Totally—just reduce baking time to 12–14 minutes.

Storing & Reheating

• Room temp: Store in an airtight container for up to 3 days, no problem.
• Fridge: Keep them covered for up to 5 days.
• Freezer: Wrap individually and place in a freezer bag for up to 2 months.
• Microwave: Reheat for about 15 seconds per muffin.
• Oven: Even better—5 minutes at 300°F (150°C).

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Serving Suggestions

• Pair your muffins with a hot cinnamon latte.
• A cold glass of milk is a classic match.
• Try them with a side of fresh fruit salad and a spoon of yogurt.
• Make it indulgent with a scoop of vanilla ice cream.
• Or go for a strawberry-banana smoothie for a full breakfast vibe.

Recipe Variations

• Banana Choco-Caramel Muffins: For all the chocolate lovers out there, toss some chocolate chips into the batter and give it that extra sweet kick.
• Banana Coco Muffins: Here’s a fun twist—swap the walnuts for toasted shredded coconut and bring in those tropical vibes.
• Banana Peanut Butter Muffins: If you’re crazy about peanut butter, fill them with peanut butter instead of caramel. Total game-changer.
• Banana Berry Muffins: Oh, so good! Just mix fresh blueberries into the batter and finish with a little drizzle of honey on top.
• Healthy Banana Muffins: Go lighter with whole wheat flour, light Greek yogurt, and natural sweetener for a guilt-free version.

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Nutritional Info (per muffin)

• Calories: 280 kcal
• Protein: 4 g
• Healthy Fats: 13 g
• Carbs: 38 g
• Natural Sugars: 20 g
• Fiber: 2 g
• Sodium: 210 mg

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