Easy Banana Caramel Muffins

Only 5 ingredients in the blender to make these easy and delicious Banana Caramel Muffins topped with Heath Bar pieces and Dulce de Leche

Easy Banana Caramel Muffins

I am still in my banana phase, this week I’ve made Banana Nut Muffins and Banana Pancakes. Today, I fused those 2 recipes into these easy and delicious Banana Caramel Muffins.

All you have to do is toss everything in a blender and bake. They rise beautifully and are super moist. You will never believe that these are gluten-free!

If you’ve been reading this blog for a while, you may have noticed my slight obsession with Dulce De Leche. It is just so decadent and has a very deep vanilla flavor that just melts my heart. I could eat it with a spoonful. Dulce de Leche is part of my Latin roots.

These Banana Caramel Muffins have a predominant Banana taste with the sweetness of the caramel. I add a few sprinkles of Heath Bar pieces on top so they melt and create a beautiful crust.

You can garnish them with a little Dulce De Leche if you’re serving them at a party or get-together or omit the garnish if it’s for breakfast or brunch.

What I love most about this recipe, aside from the taste and simplicity, is how moist it stays. The inside bakes up so nicely with a wonderful texture that it would be impossible to achieve if you were using flour. I figure the banana and the egg have something to do with that. Don’t believe me? Here’s an open muffin:

See? That is one delicious and moist muffin. If you’re not a fan of caramel, you can substitute for a more American flavor: Peanut Butter. Omit the Dulce de Leche and add some PB – you can garnish with a little dab of jelly on top and you’ll have Banana Peanut Butter Jelly muffins. HMMM… This is giving me an idea for my next recipe.

I hope you can try these Banana Caramel Muffins at home. They whip up in seconds and bake in just minutes. Delicious, decadent, and easy.

Print Recipe

5 from 1 vote

Easy Banana Caramel Muffins

Prep Time2 minutes mins

Cook Time20 minutes mins

Total Time22 minutes mins

Course: Dessert

Cuisine: American

Keyword: banana muffins, mini muffins, quick muffins

Servings: 12 Mini Muffins

Calories: 55kcal

Author: Tiffany Bendayan

Ingredients

• 1 Banana ripe and sliced
• 1 Egg
• 1/2 Teaspoon Baking Powder
• 1/2 Cup Dulce de Leche
• 1/2 Teaspoon Vanilla
• Pieces Heath Bar optional

US Customary - Metric

Instructions

• Preheat Oven to 400 degrees Fahrenheit
• Place all ingredients minus the Heath Bar pieces in the blender
• Blend until smooth and all ingredients have been combined
• Line a mini muffin tin with muffin paper liners (optional)
• Pour batter into each crevice of the muffin tin. Fill all the way to the top
• Sprinkle a few Heath Bar nibs
• Bake for 16-20 minutes or until top is browned and muffins are cooked
• Enjoy!

Nutrition

Calories: 55kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 5mg | Potassium: 57mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.1mg