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.
Easy Banana Caramel Muffins
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
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
Hi Tiffany,
You don’t use any flour e.g. gluten free or almond flour for the muffins?
Hi Kutlwano! these muffins don’t need any kind of flour at all. 😉
Hola me encanta n tus recetas fui alumna de tu mamá quería preguntarte sabes hacer caramelo,?
Que bueno! gracias! en esta receta en particular utilice dulce de leche
These look yummy! Where is the caramel in the recipe?
It’s the dulce de leche 🙂