Caramel-Banana Muffins

Carole F


Another wonderful baked goodie from the Midwest Living magazine.


★★★★★ 3 votes

12 standard
25 Min
20 Min


  • 1/2 c
    chopped pecans
  • 2 Tbsp
  • 1 Tbsp
  • 1
    3 ounce pkg. cream cheese, softened
  • 1/4 c
    butter, softened
  • 2/3 c
  • 1
  • 1
    medium banana, peeled and mashed (1/2 cup)
  • 1 tsp
  • 1 1/4 c
  • 1/4 tsp
    baking soda
  • 3/4 tsp
    baking powder
  • 1/4 tsp
  • 2 Tbsp
    caramel ice cream topping
  • 1
    medium banana, peeled and thinly sliced (optional)
  • 1 Tbsp
    butter, melted
  • ·
    caramel ice cream topping (optional)

How to Make Caramel-Banana Muffins


  1. Line twelve muffins cups with paper bake cups. In a small bowl, mix pecans, 2 tablespoons sugar and 1 teaspoon cinnamon.
  2. In a large mixing bowl, beat cream cheese, softened butter and 2/3 cup sugar with electric mixer until well combined. Add egg and beat well. Beat in the mashed banana and vanilla until combined.
  3. In another bowl, combine the flour, baking powder, baking soda and salt. Add the banana mixture, beating on low speed until just combined.
  4. Stir in 1/4 cup of the pecan mixture. Spoon half the batter into prepared muffin cups, 1 rounded tablespoon for each regular size muffin cup. Drizzle 1/2 teaspoon caramel topping over batter in each cup. Top with remaining batter. If you like top each with 2 thin slices of additional banana. Drizzle with a little melted butter and sprinkle with remaining pecan mixture.
  5. Bake in a 375 oven 18-20 minutes or until toothpick inserted comes out clean. Cool on wire rack for 5 minutes. Remove from pan. Serve warm, drizzled with more caramel topping, if you like.

Printable Recipe Card

About Caramel-Banana Muffins

Course/Dish: Other Breakfast Muffins
Other Tag: Quick & Easy

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