Dairy Banana Muffins with Caramel and Pecan Crunch

Estee Kafra Estee Kafra
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Bananas seem to turn brown faster than you can buy them! Even though a few brown spots are a sign that they are at their sweetest, children somehow don’t want to touch them then.

Yield: 12 Muffins

1h 12
Easy Vegetarian Pescatarian Dairy Freezer-Friendly

Contains: Gluten, Wheat, Dairy, Egg, Tree nuts

Directions

  1. Preheat oven to 375 degrees Fahrenheit. Line 12 compartments of a muffin pan with paper liners.

  2. Combine pecan topping ingredients in a bowl and mix well. Set aside.

  3. Place bananas in the bottom of a large bowl and mash with a fork. Stir in lemon juice. Add flour on top, then add remaining ingredients for batter. Mix gently with a rubber spatula until ingredients are just combined. Do not overmix.

  4. Fill each muffin compartment halfway, then place about 1/2 teaspoon (or a bit more) of caramel sauce onto the centre of the batter. Use a knife to swirl just slightly. Top with remaining batter, filling each compartment almost to the top. Sprinkle with pecan topping.

  5. Bake for 25 to 30 minutes, until golden.

Notes:
This recipe image was generated using AI.

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