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Caramel Banana Muffins

Servings 12 muffins


  • 3 ripe bananas mashed
  • 4 Tbsp butter
  • 1/3 cup brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 1/2 cup white whole wheat flour or flour of choice
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Optional: coarsely ground sugar such as raw sugar, or turbinado sugar


  • Preheat oven to 350 degrees. Grease muffin tins.
  • In a saute pan, melt butter over low-medium heat. Add mashed bananas and sugar. Stir and bring to a boil. Cook for 3-5 minutes or until begins to caramelize.
  • Remove from heat. Pour into a heat safe bowl and allow to cool slightly.
  • Whisk in egg and vanilla.
  • Add flour, baking soda, and salt. Stir just until combined.
  • Pour into prepared muffin tins - 9 for big, 12 for small muffins.
  • Top with coarsely ground sugar, if you want. I highly recommend - if you don't have coarse ground sugar, a little brown sugar will do too!
  • Bake 20 minutes for 9 muffins, less for 12 muffins. Or until golden brown.


Other Thoughts:
  • Bananas should be ripe but not dying. You know, spotty but not completely brown.
  • We like big muffins over here, so we made 9. But, this will easily make a dozen good sized muffins as well.
  • Keep any extras in the refrigerator. Warm in the microwave for 10-15 seconds before eating.
  • You can also freeze them! Just warm them up before eating.
Athletes: I like to use these as second breakfast. I know you all feel me that one breakfast is never enough! So when those hungries hit you an hour or so after breakfast, these muffins are the perfect fit. Also great as an anytime snack.
Healthy Eating: Full of flavor and sweetness, combine a muffin with some protein for a filling breakfast. Great protein options would be 2 eggs, a cup of greek yogurt, or cottage cheese.
Kids: Never met a kid who didn't like a muffin! As we begin to pack lunches over here, I love the muffin + fruit + greek yogurt combo for a quick packed lunch.