Gooey Caramel Banana Muffins are such a fun breakfast treat! While these muffins do have a little extra sweetness they are still packed with nutritious oats and whole wheat flour!
(Blue’s Best Life is a participant in the Amazon Associates Program. I earn a small commission if you purchase through those links. This helps me keep the blog going! -Bobbie)
why these caramel banana muffins are the best
These caramel muffins are moist and sweet with just a bit of caramel. These yummy muffins are perfect for fall when when everyone is making caramel apples and other familiar treats! They are so easy to make and are perfect for a quick breakfast with a little melted butter and a cup of coffee! They reheat perfectly in the microwave the next day so you can enjoy this treat throughout the week- if they last that long!
ripe bananas- always use overly ripe bananas to give your muffins a natural sweetness.
Greek yogurt- I use a whole milk plain variety, but fat-free will work as well. This is one of the important main ingredients that will make a moist muffin with a tender texture.
caramel squares-I used Kraft soft caramels that come individually wrapped. I chopped each square into 4 pieces so that I could disperse the flavor throughout the muffins.
honey-a small amount of honey or pure maple syrup is all that is needed to sweeten the muffins. These flavors go so well with the caramel and banana!
Step- By- Step instructions
Start by mashing your bananas in a large mixing bowl. A fork works perfectly for mashing the bananas into a smoother consistency.
Next, add all of the wet ingredients and mix well with a whisk to get the egg mixed in well.
In a separate large bowl combine flour and other dry ingredients. Stir together so everything is evenly distributed.
Stir the wet and dry ingredients together and add the chopped pieces of soft caramels into the batter. Be careful to not over mix the batter. Use a spatula and stir just until no streaks of flour remain.
Use a large spoon to divide the batter into a muffin tin lined with paper liners or cupcake liners. Do not just use cooking spray for your muffin tray! The liners are a must with this recipe because the caramel is not fun to scrub off of your muffin tin!
I saved a few extra pieces of caramel candies to place on top of the muffins before putting them in the oven to bake.
Test with a toothpick for doneness after 18 minutes. If the toothpick has crumbs return to oven for another 2 minutes. The tops of the muffins will be golden brown with a little caramel oozing from the top!
- Always mix your wet and dry ingredients in separate bowls. This will prevent you from over mixing the batter which would result in a dry muffin.
- Measure your all purpose flour and whole wheat flour by not packing it into the measuring cup. Spoon it in and gently scrap the access of the top with a butter knife.
Muffins can be stored at room temperature in an airtight container left on the kitchen counter for 2-3 days. Allow muffins to cool completely on a wire rack before storing.
Because of the caramel these muffins are best warm. The best way to reheat the muffins is in the microwave for 15-30 seconds to rewarm the caramel and get that gooey bite!
Looking for other delicious recipes? Try my favorite muffin recipes!
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Caramel Banana Muffins
- 3 overly ripe bananas, mashed
- ½ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- ¼ cup honey
- 2 tablespoons coconut oil, melted
- 1 egg
- 1 cup old-fashioned oats
- ½ cup whole wheat flour
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 12 pieces caramel, chopped into 4ths
- Preheat oven to 350 degrees. Line muffin tin with paper liners.
- While oven preheats, mash bananas in a large bowl with a fork.
- Add the remaining wet ingredients to the mashed banana and stir well with a whisk.
- In a separate bowl mix together the dry ingredients.
- Use a spatula to pour the wet ingredients into the dry ingredients and stir using large circular strokes scraping the sides and bottom of the bowl. Do not over mix batter. Stir until no streaks of flour remain. Batter will still be lumpy.
- Once batter is mixed add caramel, reserving enough to top each muffin. Divide batter between muffin tin and add reserved pieces of caramel.
- Place muffins in preheated oven and bake for 18-20 minutes. Check with a toothpick for donness.