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!

5 from 9 votes

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Course: sweets

Cuisine: Muffins

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: muffins

Calories: 340kcal

Preheat oven to 180 degrees celsius (fan-forced). Grease 2 X 12 hole muffin trays and set aside.
In a large bowl, sift the self-raising flour, caster sugar, cinnamon and nutmeg and gently mix until combined.
In a seperate bowl, mix the melted butter and vanilla extract in with the mashed bananas and then add to the flour mix.
Add the sour cream and gently mix until just combined. Add the lightly beaten eggs and then fold the mixture until combined.
Spoon into muffin tins until approximately ⅔ full. Bake for 15-20 minutes or until golden and the top pops back then touched softly.
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.
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.
Once muffins come out of the oven, allow them to cool slightly and then pour the caramel over the top. Serve warm or cold.

Preheat oven to 180 degrees celsius (fan-forced). Grease 2 X 12 hole muffin trays and set aside.
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.
Place the butter into the Thermomix bowl. Melt on 80 degrees, Speed 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.
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.
Spoon into muffin tins until approximately ⅔ full.
Bake for 15-20 minutes or until golden and the top pops back then touched softly.
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.
Once muffins come out of the oven, allow them to cool slightly and then pour the caramel over the top. Serve warm or cold.

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