Banana Caramel Muffins are bakery level delicious. This banana and caramel muffin recipe combines the sweet flavor of banana with a gooey caramel center to create a decadent muffin that is perfect for breakfast or snacking.
There are thousands of versions of banana muffins floating around. We all have our favorite variations on this classic baked treat. But what if I told you this recipe has gooey melted caramel in the center? The combination of nutty browned butter, melted caramel and sweet ripe bananas will create a flavor explosion you won’t soon forget!
I got the idea for these banana and caramel muffins when I was recently faced with ripe bananas and leftover salted caramel sauce. What’s a girl to do? Of course, I decided I should combine these delicious ingredients and wow… I think you’ll be glad I did! The combination created a hybrid of moist banana muffin and caramel muffin that is truly memorable.
These muffins are the ultimate combination of nutty browned butter, creamy caramel and sweet, ripened bananas. I can’t get enough! In fact, my mouth is watering as I type this.
copy and paste to add ingredients to your grocery list
Shopping List
- Butter unsalted
- 3 bananas smashed
- Egg
- Caramel
Pantry Staples:
- All purpose flour
- Baking soda
- Baking powder
- Cinnamon
- Salt
- Vanilla extract
- White granulated sugar
Tips
Ripe bananas are a key ingredient to a moist and delicious banana muffin. (Read my favorite trick for where to find ripe bananas at the last minute- there’s no shame to my game!)
Instead of panicking about the state of your too-green bananas, I have a few ways to speed up the process of browning:
- Place them in a brown paper bag and wait 12 hours.
- Microwave for 1 minute, check every 15 seconds after that.
- Bake at 300 degrees for 15 minutes on a cookie sheet, add more time if needed.
Banana Recipes
Love bananas? Me, too! These are my favorite banana recipes for every occasion.
More Caramel
Banana Caramel Muffins
Ingredients
- ⅓ cup butter browned, unsalted
- 1½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 bananas smashed
- 1 tablespoon vanilla extract
- ¾ cup white sugar
- 1 egg
- ½ cup caramel
Instructions
- Preheat oven to 375℉. Line or grease muffin tin.
- Melt butter over medium heat without stirring until it becomes brown and nutty in aroma. Allow to cool.⅓ cup butter
- In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt.1½ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon salt
- In a mixing bowl/mixer, combine mashed bananas, vanilla, sugar, egg and cooled butter. Gradually incorporate dry mixture into wet until just moist.3 bananas, 1 tablespoon vanilla extract, ¾ cup white sugar, 1 egg
- Spoon mixture into muffin tin – fill it to just 1/4 full. Add a spoonful of caramel.½ cup caramel
- Top with more muffin mixture – filling to 1/2 of the way to the top in total (no more than 2/3 full is ideal).
- Sprinkle with a pinch of sugar on the top for a little added crunch and sparkle.
- Bake 16 minutes or until a toothpick poked into the center comes out clean.
Julie’s Tips
- Use foil muffin liners or spray the pan well.
- Gas stations usually carry ripe bananas if you’re in a pinch.
- Drizzle with extra caramel sauce if you have some leftover
How to Store
- Room Temperature – Fresh fruit muffins will only last 2-3 days at room temperature. Don’t worry, they’ll go quickly if your family is like ours!
- To Refrigerate – Allow them to cool in the tin for a few minutes and transfer to a wire rack. Store in an airtight container or ziplock bag for up to a week on a paper towel to absorb any excess moisture.
- To Freeze – wrap muffins in plastic wrap and place them in a freezer bag. Store up to three months.
- To thaw, bring to room temperature (about 3-4 hours)
- To warm, preheat oven to 350 degrees and bake 3 minutes
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Yummy! I appreciated the repetition of the ingredients (ex: 1TB vanilla, etc) in the step-by-step instructions. Easier to follow than scrolling up to list and back down, especially when coffee is just kicking in. 🙂
Hi Kelsey, glad you love it! Thanks for letting me know and rating the recipe 😊
This is EXACTLY what I was looking for – I make banana bread all the time but was looking to elevate and turn into a mini-muffin surprise for coworkers.
Thanks for the recipe! It’s so well laid out and the photos are lovely!
Cheers Julie!
So glad to help! Enjoy!!!
Hi. What is the storage rec/shelf life for this recipe?