Easy Banana Caramel Muffins (Blender Mini Muffins)
These Easy Banana Caramel Muffins are made in the blender with banana, egg, dulce de leche, and vanilla. Flourless mini muffins ready fast.
Servings 12 Mini Muffins
Calories 55kcal
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
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
