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Recipe by Estee Kafra

Dairy Banana Muffins with Caramel and Pecan Crunch

Dairy Dairy
Easy Easy
12 Servings
Allergens

Ingredients

Batter

  • 2 very ripe bananas

  • 1 teaspoon fresh lemon juice

  • 1 and 3/4 cups flour

  • 1/2 cup sugar

  • 1/2 cup dark brown sugar, lightly packed

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 2/3 cup canola oil

  • 1/2 cup vanilla yogurt (low-fat)

  • 2 eggs, lightly beaten

Filling

  • 2 to 3 tablespoons caramel sauce for the centers (e.g., Dulce de Leche)

Pecan Topping

  • 3 tablespoons melted butter

  • 1 cup chopped pecans

  • 1/2 cup brown sugar, lightly packed

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.

Dairy Banana Muffins with Caramel and Pecan Crunch

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