Banana Nut Salted Caramel Crunch Muffins | Transform your heirloom banana nut bread recipe into a banana muffin with a crunchy caramel surprise. Made with fresh bananas and chunks of walnuts you know it’s going to be a winner then…..add a Dulce de Leche frosting drizzle and you have a batch of delicious muffins to warm anyone’s heart.
Struggling with what to buy someone? Give the gift of homemade muffins! Make a beautiful breakfast themed basket with a pile of freshly baked Banana Nut Salted Caramel Crunch Muffins! Some of my favorite muffins I use to fill a breakfast basket are AMBROSIA MUFFINS, EGGNOG BREAD PUDDING MUFFINS and GLAZED DONUT MUFFINS. DON’T FORGET ABOUT THE OFFICE! Maybe making a gift basket wasn’t on your Christmas list this year. How about filling a basket and taking it to work and treating your coworkers to a basket full of homemade muffins!
I got the idea of making these muffins on a shopping trip to Big Lots (Cost Plus World Market has them too). I discovered bags of salted caramel crunch bits. I grabbed a few bags… knowing I needed to create something with them, and that’s how these Banana Nut Salted Caramel Crunch Muffins were born.
Preheat oven 350°. Spray a 9×5 loaf pan with non stick cooking spray. Pour batter into prepared loaf pan. Bake 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool completely, In a back and forth motion add the Dulce De Leche Drizzle. Top with Salted Caramel Crunch.
For the Banana Nut Salted Caramel Crunch Muffins
- 1 cup mashed bananas (2-3 bananas)
- 1/3 cup vegetable oil
- 2/3 cup granulated sugar
- 2 large eggs
- 2 tablespoons milk
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup salted caramel crunch
- 1/2 cup walnuts, chopped
For the Dulce De Leche Drizzle
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2/3 cup Dulce de Leche
- 2 cups confectioner's sugar
- 2 teaspoons milk
- 2 heaping tablespoons salted caramel crunch
For the Banana Nut Salted Caramel Crunch Muffins:
Preheat oven to 350°. Line 16 muffin cups with cupcake liners. Cream together the bananas, oil and sugar. Add egg and milk. Mix until well combined. Add the flour baking powder and baking soda. Mix until combined. Fold in salted caramel crunch and nuts. Divide batter among wells (I used an ice cream scoop). Bake 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pan 10 minutes, take out of the pan and cool completely on a cooling rack.
For the Dulce De Lech Drizzle:
In a small mixing bowl, cream together the cream cheese and butter until light and fluffy. Mix in the Dulce de Leche. Slowly add the confectioner's sugar and milk. In a back and forth motion drizzle on top of the cooled muffins. Add a sprinkle of the salted caramel crunch on the top of each muffin.
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