If you love banana bread you’re going to love these banana and caramel muffins. Sky high bakery style banana and caramel muffins are loaded with delicious banana flavour and hunks of caramel, they perfect breakfast on the go treat, who needs Starbucks anyway?

Y’all know how much I love a good flavour combo, raspberry and white chocolate, chocolate and mint, peanut butter and caramel. You’ll see combinations of these flavours popping up all over my blog but my all time favourite flavour comb has got to be the pairing of banana and caramel. Banoffee is just my vibe! It just works so well, so sweet and sticky. What’s not to love?

I was recently in Starbucks and I spotted their banana and caramel muffins sitting in the display cabinet. Now, I’m not usually one to pop on Starbucks baked goods, I just don’t get the hype. I’ll stick to my chai latte thank you very much. For some reason, on that day, I decided to grab a muffin along with my drink. Maybe it was coming to that time of the month and I craved sugar, I dunno but it was fine. Not great, just ok. I just knew I could make them better at home, so here we are.

Why these Banana and Caramel Muffins are the best!

They’re so fast to make and taste even better warm from the oven.
Is there a better flavour combo than banana and toffee? I’ll wait.
So simple you can get the kids involved in making these muffins.
They’re so tasty!
They’re the perfect grab and go breakfast treat.

Here’s what you’re going to need:

Ripe Bananas – You want to use over ripe bananas in this recipe, I’m talking almost fully black. That’s when they’re at their sweetest and will taste best in baked goods.
Unsalted Butter – You can use baking spread like Stork in place of butter here. It works great.
Light Brown Sugar – The addition to light brown sugar adds to the caramel flavour.
Caster sugar – For sweetness and structure.
Eggs – Always large, always free range.
Plain Flour – Also known as all purpose flour.
Baking Powder – Baking powder is a raising agent that is commonly used in cake-making. The powder is activated when liquid is added, producing carbon dioxide and forming bubbles that cause the mixture to expand.
Vanilla Extract – I like to use a vanilla bean paste as I find it has the best flavour but just use the best quality you can afford.
Chopped Caramels – You can use any kind of soft caramel you like, fudge could even work. Or caramel chips. I just used a supermarket own brand.
Caramel Sauce – This is optional but it adds a delicious stickiness to the muffins. Any store bought or home made caramel sauce will do.

What are Tulip Cases?

If you have a peep at the recipe you can see I’ve specified the use of Tulip Cases in this recipe. These are larger than regular cupcake cases and often used for muffins in bakeries. It allows us to get a higher rise on the muffin due to the larger size of the case and they look super pretty. You can get them in some supermarkets or online. If you want to use regular cupcake cases that’s fine, you’ll just end up with slightly smaller muffins but more of them. Since when is that a bad thing?

Tips for making Banana and Caramel Muffins:

Can I use all caster sugar in the muffins? – You can but it would change the texture slightly and it wouldn’t be as tasty. The brown sugar adds a delicious caramel flavour to the overall bake.
Can I make these gluten free? – Yes, use Doves Farm Gluten Free Flour Blend for best results and a gluten free baking powder.
Can I use a baking spread in place of butter? – Yes, I often use Stork in baking and I think it’s fabulous.
Can I freeze this recipe? – Yes, place the muffins on a baking tray and pop in the freezer till frozen solid. They can then be wrapped in a double layer of cling film or placed in a freezer bag and frozen for up to 3 months. Defrost at room temperature.
My bananas aren’t quite black, can I still make these muffins? – Yes but they might loose a bit of sweetness.
I have some black bananas but I don’t want to make these muffins till the weekend? – You can freeze ripe bananas, just pop them in the freezer still in their skins. Just defrost and carry on with the recipe as normal.