Recipe by Estee Kafra

Dairy Banana Muffins with Caramel and Pecan Crunch

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Dairy Banana Muffins with Caramel and Pecan Crunch
Dairy Dairy
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Wheat - Dairy - Egg - Tree nuts
1 Hour
Diets
- Vegetarian - Pescatarian

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

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.

Notes:

This recipe image was generated using AI.

Recipe tags

banana muffins bananas crunch dairy muffins Estee Kafra freezer-friendly milchige nuts
Dairy Banana Muffins with Caramel and Pecan Crunch

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