These Easy Banana Caramel Muffins are flourless mini blender muffins made with banana, egg, dulce de leche, and vanilla. Moist, sweet, gluten-free, and ready fast.
Easy Banana Caramel Muffins
These Easy Banana Caramel Muffins are tiny, sweet, moist, and made right in the blender. No flour, no mixer, no complicated steps. Just banana, egg, dulce de leche, vanilla, a little baking powder, and a few optional toffee bits on top.
They bake up into soft mini muffins with a strong banana flavor and a sweet caramel note from the dulce de leche. They are perfect for breakfast, brunch, snacks, lunchboxes, or when one ripe banana is sitting on your counter asking for a purpose in life.
The best part? These are flourless mini muffins, so the texture is extra moist and tender.
Why You’ll Love These Mini Muffins
- Made in the blender: quick prep and easy cleanup.
- No flour needed: soft, moist, naturally flourless muffins.
- Only a few ingredients: banana, egg, dulce de leche, vanilla, and baking powder.
- Mini size: perfect for snacking, brunch trays, or lunchboxes.
- Caramel flavor: dulce de leche makes them sweet and decadent.
What Makes These Muffins Different?
These are not traditional bakery-style muffins made with flour. They are flourless blender muffins made mostly from banana and egg, which gives them a soft, almost custardy texture.
The dulce de leche adds sweetness and caramel flavor, while the baking powder helps them rise. The result is a mini muffin that is simple, moist, and delicious.
Use A Ripe Banana
For the best flavor and texture, use a ripe banana with brown spots. Ripe bananas are sweeter, blend more smoothly, and help keep the muffins moist.
If your banana is still green, give it a little more time. This recipe rewards patience, which is annoying but true.
Dulce de Leche flavor
Dulce de leche gives these muffins their caramel flavor and adds sweetness without needing extra sugar. You can also drizzle a little extra on top when serving if you want them to feel more like dessert.
For a fun variation, you can swap the dulce de leche for peanut butter and create banana peanut butter mini muffins.
Optional Toffee Topping
The Heath Bar pieces are optional, but they add a little crunch and extra caramel flavor on top. They melt slightly in the oven and create a sweet topping that makes the muffins feel special.
If you are making these for breakfast, you can skip the topping. If you are serving them for brunch or dessert, sprinkle away.
Tips For The Best Banana Caramel Muffins
- Blend until smooth: this gives the muffins an even texture.
- Use liners if desired: mini muffin liners make cleanup easier.
- Fill to the top: the batter is thin and works well filled high.
- Do not overbake: bake until browned and set.
- Cool before removing: flourless muffins are delicate when hot.
Are These Muffins Gluten-Free?
These muffins are made without flour, so they are naturally gluten-free as long as your dulce de leche, baking powder, vanilla, and toffee topping are certified gluten-free. Always check labels if cooking for someone with celiac disease or a gluten allergy.
How To Store Banana Caramel Muffins
Store cooled muffins in an airtight container in the refrigerator for up to 4 days. Because they are flourless and very moist, I prefer refrigerating them instead of leaving them at room temperature.
Can I Freeze Them?
Yes. Freeze cooled mini muffins in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
Easy Banana Caramel Muffins Recipe
I hope you try these Easy Banana Caramel Muffins at home. They are sweet, moist, simple, and made in the blender in just minutes.
Easy Banana Caramel Muffins (Blender Mini 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!
Notes
- Use a very ripe banana with brown spots for the sweetest flavor and best texture.
- Blend until completely smooth so the muffins bake evenly.
- Mini muffin liners are optional, but they help with easy removal and cleanup. Lightly grease the pan if not using liners.
- Fill each cavity almost to the top since these muffins rise modestly.
- Bake until the tops are golden and the centers feel set. Do not overbake.
- Because these are flourless muffins, let them cool 5-10 minutes before removing from the pan.
- Optional topping: sprinkle Heath bar bits, chopped nuts, or mini chocolate chips before baking.
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze in an airtight container for up to 2 months.
- For a variation, swap dulce de leche for peanut butter.
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 🙂