Caramel Banana Poke Muffins

Deep holes are poked in these moist and fluffy banana muffins to make room for sweet gooey caramel and a buttery brown sugar topping.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 666 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup packed brown sugar
• 1 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 1 cup sweetened flaked coconut
• 1 cup mashed overripe bananas
• 1 (14 ounce) can caramel-flavored sweetened condensed milk
• 0.5 cup butter, melted
• 0.5 teaspoon salt
• 1.75 cups all-purpose flour
• 1.5 cups boiling water
• 0.25 cup heavy whipping cream
• 0.75 cup old-fashioned oats
• 0.5 cup butter at room temperature

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

Step 2

Combine boiling water and oats in a small bowl; let stand for 20 minutes.

Step 3

Combine 1/2 cup butter, 1 cup brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add bananas, eggs, and vanilla extract; stir well to combine. Mix in oatmeal.

Step 4

Sift flour, baking soda, cinnamon, and salt together in a bowl. Fold into the oatmeal mixture. Divide batter evenly among the muffin cups.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin, about 5 minutes.

Step 6

Poke 3 deep holes into each muffin using the round handle of a small wooden spoon. Drizzle 1 tablespoon caramel-flavored condensed milk over each muffin. Let cool completely, about 15 minutes.

Step 7

Mix 1 cup brown sugar, walnuts, coconut, 1/2 cup melted butter, and heavy cream together in a bowl to make topping. Sprinkle topping over muffins.