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!
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