Banana Caramel Butter Muffins
Banana Caramel Butter Muffins

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Do you have some over ripe bananas that you need to use? Well, I got you covered because this recipe will take your over ripe bananas to delicious banana. Combine bananas, sugar, egg, and melted butter in a large bowl.

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Alright, don’t linger, let’s plan this banana caramel butter muffins formula with 16 substances which are undoubtedly easy to obtain, and we have to process them at the very least through 21 measures. You should commit a while on this, so the resulting food could be perfect.

Composition of Banana Caramel Butter Muffins:
  1. You need of muffin batter:
  2. Take 2 1/2 cup - all purpose flour
  3. Require 1 1/4 tsp for baking powder
  4. Need 1/2 tsp of baking soda
  5. Give 1/4 tsp of salt
  6. Provide 3 of slightly over ripe bananas
  7. Take 1 cup of granulated sugar
  8. Provide 1 tsp vanilla extract
  9. Get 1/2 cup for buttermilk
  10. Prepare 2 large of eggs
  11. Take 1/2 cup melted butter
  12. Get for caramel center
  13. You need 4 tbsp of caramel sudae topping (more or less as needed)
  14. Require of caramel butter topping:
  15. You need 2 tbsp of room temp caramel sundae topping (heaping)
  16. You need 2 tbsp melted butter

They're buttery, soft, and spiced with cinnamon. Melted Butter: We'll use melted butter as the fat, though melted coconut oil works too. I love using melted butter in baked goods and though I was. For the muffins, melt the butter and let it cool slightly.

Banana Caramel Butter Muffins making:
  1. Preheat oven to 350°F
  2. Prepare 18 regular sized muffin/cupcake cups with baking spray or paper liners.
  3. Lightly spray top of pan with baking spray to help prevent caramel from sticking.
  4. CARAMEL BUTTER TOPPING:
  5. Mix well caramel and butter until smooth. Set aside.
  6. MUFFIN BATTER:
  7. In a large bowl wisk together all dry ingredients except sugar.
  8. In another bowl mash bananas, then sprinkle with sugar. Stir well.
  9. Wisk in all wet ingredients into mashed banana mix.
  10. Add wet to dry and stir until just incorporated. Do not overmix.
  11. ASSEMBLY:
  12. Fill muffin cups to 1/4 full with muffin batter.
  13. Spoon about a half teaspoon of the caramel sundae topping (not the butter mix one) into the center of each cup.
  14. Then fill muffin cups to 3/4 full with batter.
  15. Make a small dimple in center of each (may be hard cuz batter is thicker and sticky)
  16. Spoon about 1/2 tsp. Of the caramel butter topping mix in center of each where u put the dimple.
  17. Its ok if u don't get it exact as it will melt during baking and run to the side. It may over spill as the muffin rises. (Which is ok, u can spoon it over directly when it comes out of oven) (if needed)
  18. Bake about 20 minutes or until toothpick inserted into center comes out clean.
  19. Immedietly remove muffins from pan and transfer to wire rack for cooling. (They will be super hot! And the caramel will stick to u and burn you so remove carefully) ( I used a butter knife to pop them out and then transferred. Its easier)
  20. Serve warm or cooled and enjoy!
  21. Makes 18 regular sized muffins.

Mix the flour with the baking powder, salt, cinnamon, sugar and vanilla sugar. Stir the eggs with the butter and the milk. Peel the banana and mash finely with a fork. Mix all ingredients together and stir until a smooth batter is formed. Here are a few reasons to love this banana muffin recipe (which happens to be more nutritionally redeeming than most) Place the muffin tin on a cooling rack to cool.

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