Caramel Banana Poke Muffins recipe

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Ingredients

1 ½ cups boiling water
¾ cup old-fashioned oats
½ cup butter at room temperature
1 cup packed brown sugar
1 cup white sugar
1 cup mashed overripe bananas
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 (14 ounce) can caramel-flavored sweetened condensed milk
1 cup packed brown sugar
1 cup chopped walnuts
1 cup sweetened flaked coconut
½ cup butter, melted
¼ cup heavy whipping cream

Nutrition Info

666.1 calories
carbohydrate: 97.9 g
cholesterol: 87 mg
fat: 28.8 g
fiber: 2.9 g
protein: 7.5 g
saturatedFat: 14.7 g
servingSize: -
sodium: 413.6 mg
sugar: 75.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

  2. Combine boiling water and oats in a small bowl, let stand for 20 minutes.

  3. Combine 1/2 cup butter, 1 cup brown sugar, and white sugar in a large bowl, beat with an electric mixer until creamy, about 3 minutes. Add bananas, eggs, and vanilla extract, stir well to combine. Mix in oatmeal.

  4. Sift flour, baking soda, cinnamon, and salt together in a bowl. Fold into the oatmeal mixture. Divide batter evenly among the muffin cups.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin, about 5 minutes.

  6. Poke 3 deep holes into each muffin using the round handle of a small wooden spoon. Drizzle 1 tablespoon caramel-flavored condensed milk over each muffin. Let cool completely, about 15 minutes.

  7. Mix 1 cup brown sugar, walnuts, coconut, 1/2 cup melted butter, and heavy cream together in a bowl to make topping. Sprinkle topping over muffins.

Recipe Yield

1 dozen

Recipe Note

Caramel banana poke muffins are ridiculously moist, delicious, and loaded with pockets of sweet gooey caramel and fluffy banana.

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