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.