Can I use frozen bananas for this recipe?

Yes thawed and drained frozen bananas work well Just make sure they are fully thawed and any excess liquid is drained before mashing.

My caramel icing seems too thick what should I do?

If the icing is too thick warm it gently over low heat or in the microwave for a few seconds and stir in a tiny amount more milk a teaspoon at a time until it reaches the desired drizzling consistency.

Can I make these muffins dairy free?

You would need to substitute the milk and butter in the icing with dairy free alternatives This will alter the flavor slightly. The muffin base uses shortening which is often dairy free but check the label.

How ripe should the bananas really be?

You want bananas with lots of brown spots or even almost entirely brown peels This means the starches have converted to sugar resulting in sweeter muffins and they are much easier to mash smoothly.

Can I bake these as a loaf instead of muffins?

Yes you can likely adapt this recipe for a loaf pan though the baking time will be much longer likely around 50-60 minutes You would still apply the caramel glaze once cooled.

Moist Caramel Banana Muffins Recipe (Use Ripe Bananas!)

Description

These Caramel Banana Muffins are incredibly moist and flavorful, crowned with a lusciously sweet swirl of homemade caramel icing! They are an irresistible treat perfect for breakfast or a snack.

Ingredients

For the Muffins

1/4 cup (60g) shortening
1 cup (200g) granulated sugar
1 large (60g) egg
3 ripe bananas mashed
1 teaspoon (6ml) vanilla extract
1 1/2 cups (180g) all purpose flour
1 teaspoon (5g) baking soda
1/4 teaspoon (1.5g) salt

For the Caramel Icing

2 tablespoons (30g) salted butter
1/4 cup (50g) packed brown sugar
1 tablespoon (15ml) milk
1/2 cup (60g) powdered sugar

Instructions

For the Muffins

Heat the oven to 350°F.
Put paper liners into a muffin pan.
Mix the ingredients for the muffins together in a big bowl until they are combined.
Spoon the batter into the paper liners, filling each one about three quarters full.
Bake the muffins for 25 minutes.
Check if they are done by sticking a toothpick into the center of a muffin, it should come out clean.
Let the muffins cool down on a cooling rack.

For the Caramel Icing

Melt the butter in a small pot over low to medium heat.
Stir in the brown sugar and the milk.
Bring this mixture to a boil.
Take the pot off the heat.
Let it cool a little bit.
Whisk in the powdered sugar.
Put the icing into a small plastic bag.
Cut off a corner of the baggie.
Drizzle the icing over the cooled muffins.

Notes

Equipment: You will need measuring cups, a mixing bowl, and a muffin pan to make this recipe.

Nutrition

Serving Size: 1g
Calories: 243kcal
Sugar: 29g
Sodium: 177mg
Fat: 7g
Carbohydrates: 44g
Fiber: 1g
Protein: 3g
Cholesterol: 23mg