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 up 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 just so decadent and has a very deep vanilla flavor that just melts my heart. I could eat it by the spoonful. Dulce de Leche is definitely 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 on 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.
- 1 Ripe Banana sliced
- 1 Large Egg
- 1/2 Teaspoon of Baking Powder
- 1/2 Cup of Dulce de Leche
- 1/2 Teaspoon of Vanilla
- Pieces Heath Bar optional
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Preheat Oven to 400 degrees Fahrenheit
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Place all ingredients minus the Heath Bar pieces in the blender
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Blend until smooth and all ingredients have been combined
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Line a mini muffin tin with muffin paper liners (optional)
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Pour batter into each crevice of the muffin tin. Fill all the way to the top
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Sprinkle a few Heath Bar nibs
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Bake for 16-20 minutes or until top is browned and muffins are cooked
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Enjoy!
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 querÃa preguntarte sabes hacer caramelo,?
Que bueno! gracias! en esta receta en particular utilice dulce de leche