Salted Caramel Banana Muffins

The most delicious Salted Caramel Banana Muffins… soft, fluffy muffins with a creamy salted caramel drizzle. These are an absolute must-make!

The most delicious Salted Caramel Banana Muffins... soft, fluffy muffins with a creamy salted caramel drizzle. This are an absolute must-make!

When it comes to muffins, banana are my absolute favourite!! And when it comes to all things delicious, there’s no going past salted caramel. And so, these Salted Caramel Banana Muffins are pretty much the best little things ever. Just sayin’!!!!

The most delicious Salted Caramel Banana Muffins... soft, fluffy muffins with a creamy salted caramel drizzle. This are an absolute must-make!

But no seriously, these are amazing! Think… fluffy, soft banana muffins with the sweetest salted caramel topping. Ummm… yum, right!!! Oooh and they’re just as good served either cold or warm (hellllooo dessert with a massive scoop of ice-cream!).

The most delicious Salted Caramel Banana Muffins... soft, fluffy muffins with a creamy salted caramel drizzle. This are an absolute must-make!

And if you’re a huge muffin fan (like I am!), then make sure you check out my other favourites too…

Ok I’m boring you now right!!?? If not, here’s my full muffin recipe collection – but for everyone else, let’s get back to these awesome Salted Caramel Banana Muffins!

The most delicious Salted Caramel Banana Muffins... soft, fluffy muffins with a creamy salted caramel drizzle. This are an absolute must-make!

If you’re like me and don’t have enough people living in your house to eat ALL the muffins while they’re fresh, then you can totally freeze them. But my tip is to freeze them without the caramel drizzle. Make that part when you want to use it (or make it and freeze it separately).

The most delicious Salted Caramel Banana Muffins... soft, fluffy muffins with a creamy salted caramel drizzle. This are an absolute must-make!

Anyway, let me leave you because you totally need to go and make these babies! You’re going to looooooove them!

The most delicious Salted Caramel Banana Muffins... soft, fluffy muffins with a creamy salted caramel drizzle. This are an absolute must-make!

Happy baking xxx

The most delicious Salted Caramel Banana Muffins... soft, fluffy muffins with a creamy salted caramel drizzle. This are an absolute must-make!

Salted Caramel Banana Muffins - Conventional Method

The most delicious Salted Caramel Banana Muffins... soft, fluffy muffins with a creamy salted caramel drizzle. These are an absolute must-make!

Course cupcakes, lunchbox, Muffins, Snacks, sweets
Cuisine Muffins, sweets
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15 muffins
Author Lucy Mathieson

Ingredients

For the muffins:

  • 2 cups (300g) self-raising flour
  • 3/4 cup (165g) caster sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup (125g) butter, melted
  • 2 tsp vanilla extract
  • 1 1/2 cups mashed ripe bananas (approx 2-3 large bananas)
  • 1/2 cup (120g) sour cream
  • 3 eggs

For the caramel:

  • 1/3 cup (80g) butter
  • 1/4 cup (55g) caster sugar
  • 1/4 cup (45g) brown sugar
  • 1 tbs golden syrup
  • 1/4 cup (60g) sour cream
  • pinch of salt

Instructions

  1. Preheat oven to 180 degrees celsius (fan-forced). Grease 2 X 12 hole muffin trays and set aside. 

  2. In a large bowl, sift the self-raising flour, caster sugar, cinnamon and nutmeg and gently mix until combined.

  3. In a seperate bowl, mix the melted butter and vanilla extract in with the mashed bananas and then add to the flour mix. 

  4. Add the sour cream and gently mix until just combined. Add the lightly beaten eggs and then fold the mixture until combined.

  5. Spoon into muffin tins until approximately 2/3 full. Bake for 15-20 minutes or until golden and the top pops back then touched softly.

  6. Meanwhile, make the caramel by placing the butter, caster sugar, brown sugar and golden syrup into a saucepan. Melt over a low heat, stirring to ensure it is well combined, the sugar dissolves and it does not burn.

  7. Once melted, add the sour cream and salt, mix and then bring to a light simmer. Simmer for 5 minutes or until it slightly thickens.

  8. Once cakes come out of the oven, allow them to cool slightly and then pour the caramel over the top. Serve warm or cold. 

Recipe Notes

Store in a airtight container once cooled for up to 4 days.

 

The most delicious Salted Caramel Banana Muffins... soft, fluffy muffins with a creamy salted caramel drizzle. This are an absolute must-make!

Salted Caramel Banana Muffins - Thermomix Method

The most delicious Salted Caramel Banana Muffins... soft, fluffy muffins with a creamy salted caramel drizzle. These are an absolute must-make!

Course cupcakes, lunchbox, Muffins, Snacks, sweets
Cuisine Muffins, sweets
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15 muffins
Author Lucy Mathieson

Ingredients

For the muffins:

  • 2 cups (300g) self-raising flour
  • 3/4 cup (165g) caster sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup (125g) butter, melted
  • 2 tsp vanilla extract
  • 1 1/2 cups bananas (approx 2-3 large bananas)
  • 1/2 cup (120g) sour cream
  • 3 eggs

For the caramel:

  • 1/3 cup (80g) butter
  • 1/4 cup (55g) caster sugar
  • 1/4 cup (45g) brown sugar
  • 1 tbs golden syrup
  • 1/4 cup (60g) sour cream
  • pinch of salt

Instructions

  1. Preheat oven to 180 degrees celsius (fan-forced). Grease 2 X 12 hole muffin trays and set aside. 

  2. Place the self-raising flour, caster sugar, cinnamon and nutmeg into the Thermomix bowl and sift on Speed 8, seconds. Set aside in a seperate bowl. 

  3. Place the butter into the Thermomix bowl. Melt on 80 degrees,Speed 2, 2-3 minutes or until melted. Add the vanilla extract and the bananas and mix on Speed 5, 10- seconds. Scrape down the sides of the bowl. 

  4. Add the flour mix back into the Thermomix bowl. Add the sour cream and the eggs and mix on Reverse, Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds or until just combined. 

  5. Spoon into muffin tins until approximately 2/3 full. Bake for 15-20 minutes or until golden and the top pops back then touched softly.

  6. Meanwhile, make the caramel by placing the butter, caster sugar, brown sugar and golden syrup into the Thermomix bowl. 

    Cook on Varoma, Speed 2 for 3-4 minutes with the MC off. Add the sour cream and salt and cook for a further 2-3 minutes. Varoma, Speed 2 (MC off). 

    Please note the caramel will thicken on standing. 

  7. Once cakes come out of the oven, allow them to cool slightly and then pour the caramel over the top. Serve warm or cold. 

Recipe Notes

Store in a airtight container once cooled for up to 4 days.