Breakfast, Snack

Banana Bread Muffins

What do you do when you have bananas about to go off, Banana Bread of course 😉.  But this ain’t your typical Banana Bread, this is warm, soft and caramel muffin because who doesn’t love a tasty breakfast or mid-afternoon snack during COVID days!

I’m not a huge fan of sweets or bananas, but these muffins got me because they’re not overly sweet or bananay (is that a word 😂?).  I will also admit, I’ve had many epic fails when baking, but these muffins came out perfect on the first bake and that’s saying something for Jackie’s Eats & Treats when the ‘treat’ in my name refers to munchies 😋!

Look at that perfection!  I do think what made these muffins so epic was the caramel chips I added because they upped the saltiness.  Also have a mentioned yet that these muffins are easy-peasy and can be ready in under 45 minutes (this includes cooling time 👍).  Two, banana bread muffins are a matter of combining the 1) dry, 2) wet and 3) combining the two.  I mean, you can’t screw up here!

I hope you enjoy my spin and don’t forget to leave a comment if you try my recipe and cheers!

Some Notes

  • Bananas – Make sure your bananas are ripe and mashed well with a fork or potato masher.
  • Optional Add-ins – I think adding additional texture to a muffin helps to create magic!  If you can find caramel chips, my vote goes there because that’s what I used and I know it helped the flavor.  But use what you love and get creative, e.g. butterscotch chips, peanut butter chips, chocolate chips, walnuts, pecans, etc. or a combination of any deliciousness!
  • Serving suggestions – Serve warm, toasted or grilled with some butter.  You can leave these wrapped on the counter for 3-4 days or in the fridge for 1 week.

Banana Bread Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Snack, Treat
Cuisine American
Servings 12 muffins



  • cup all purpose flour, leveled
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice


  • 3 large ripe bananas
  • 6 TBSP unsalted butter, melted
  • cup light or dark brown sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 2 TBSP milk


  • 1 cup caramel, peanut butter, butterscotch or chocolate chips, walnuts or pecans chopped or whole


  • Preheat the oven to 425°F and spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  • In a medium sized bowl, combine all of the dry ingredients together with a whisk.
  • In a large bowl, mash the bananas. Slowly whisk in the remainder of the wet ingredients, i.e. melted butter, brown sugar, egg, vanilla extract, and milk.
  • Pour the dry ingredients into the wet ingredients.
  • Mix until well combined. If adding chips or nuts, fold them once the dry and wet ingredients are mixed together.
  • Using an ice cream scooper, add one scoop into each muffin wrapper or treated muffin pan.
  • Add to the oven and bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. . Bake for an additional 15-17 minutes for a total of 20-25 minutes or until you can pull a tooth pick out clean.
  • Remove the muffins from the oven and pan and allow to cool on a cooling rack.
  • Serve warm or at room temperature, enjoy and cheers!
Keyword Banana Bread Muffins, Banana Muffins, Caramel Banana Bread Muffins, Caramel Banana Muffins, Delicious Banana Bread Muffins

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Enjoy this blog? Please spread the word :)

%d bloggers like this: