Banana Nut Caramel Muffins - Bake Then Eat

Banana Nut Caramel Muffins

Posted on Jul 11, 2013

These Banana Nut Caramel Muffins are so good and I love them and I know you will love them too!


Banana, Nut & Caramel Muffins


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I made these ages ago and because they were so delicious and barely lasted 2 days in my house I never got around to writing a post for these. Then last week I had some overly ripe bananas at home and some more of my salted caramel sauce in the fridge and decided to make them again and actually share the recipe this time.

banana nut and caramel muffin close up with more muffins in the background


If you are a banana muffin fan and love salted caramel sauce then seriously you must give these a go, they are simply amazing. There is no other word for it.


overhead shot of a plate of banana nut and caramel muffins


Everything from the moist banana sponge, the salted caramel soft centre, the warming flavour of cinnamon and the crunchy nut topping is perfect in these muffins. They would make a wonderful indulgent breakfast or a lovely teatime treat.


muffins on a plate


The caramel centre in these just melts into the muffin wonderfully, as you can see from the images the caramel has even worked its way up to the top, giving you a caramel flavour in every bite. I achieved this by putting a teaspoon of salted caramel sauce in the centre of the mixture. Mine was homemade but you could easily use shop bought caramel sauce.


a jar of salted caramel sauce


Since first making this delightful salted caramel sauce I now almost always keep a jar of it in the fridge. It’s easy to make and tastes so good.


a muffin cut open


Its only recently that I have come to appreciate muffins, I always shunned them in favour of cupcakes, thinking muffins were just unattractive lazy cupcakes, but I was so wrong. Muffins can be healthy or indulgent and have a multitude of flavour combinations.


close up of the top of a muffin


The nuts in these and the ones sprinkled on top prior to baking are just chopped mixed nuts, so if you have or know someone who has a nut allergy you can always leave them out. I like the chopped nuts as they added texture and they did give a lovely crunchy finish.


muffins from above


The banana in these make them really sweet and moist, and would make a lovely muffin without the added caramel or nuts, but I wanted to make them a little more than just another banana muffin and seriously recommend you trying them, they are just so good 🙂 you wont regret making these banana, nut and caramel muffins.


muffin with its case peeled off


Banana, Nut and Caramel Muffins




Yield 12 regular muffins

A sweet moist banana muffin with mixed nuts and salted caramel sauce.


  • 115 grams chopped mixed nuts, (1 cup)
  • 230 grams Plain flour (All Purpose), (2 cups)
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 150 grams sugar, (3/4 cup)
  • 2 large eggs - beaten
  • 113 grams unsalted butter - melted, (1 stick)
  • 3 medium very ripe bananas - mashed
  • 12 teaspoons salted caramel sauce


  1. Pre heat your oven to 180C / 350F / Gas Mark 4 and pre a 12 hole or two 6 hole muffin tins with paper liners or lightly grease your tin.
  2. Place the nuts, flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl and mix everything together until well combined.
    dry ingredients mixed together
  3. In a medium bowl mix your beaten eggs with your slightly cooled melted butter and mashed bananas.
    wet ingredients mixed together
  4. Add your wet ingredients to your dry ingredients and gently mix until just combines.
    wet and dry gently mixed together
  5. Muffin batter doesn’t need to be overworked otherwise you will get denser muffins rather than light and fluffy ones.
    batter all mixed in
  6. Fill your muffin cases 1/3 full, and place a teaspoon of salted caramel sauce in each of the cases and cover with more batter until the cases are 2/3rds full.
    batter in cases with a tsp of caramel
  7. Pop them in the centre of your oven for 18 to 20 minutes. Once firm to the touch take them out of the oven and allow them to cool in their tins for a further 10 minutes.
  8. Take them out and allow them to cool on your cooling rack.
  9. These should keep in an airtight tin for 3 to 4 days.
    muffins with caramel sauce and bananas

Courses Breakfast

Cuisine American



  1. Em yes please. Lucky you having home made salted caramel sauce.

    Post a Reply
    • Thank you I must admit I always keep a jar in the fridge now, I use it with so many different things. And it makes a great dessert topping sauce if I’ve nothing else in 🙂

      Post a Reply
  2. Wow, You have your own caramel sauce in jar? Great! 😀

    Post a Reply
    • Hi Meredith, homemade is definitely the way forward and you get loads more that way as well 😉

      Post a Reply
  3. Baking powder is listed twice. Is it one teaspoon of baking powder or one teaspoon of baking soda?

    Post a Reply
    • Hi Katy, sorry for the confusion it’s now been rectified. It’s 1 teaspoon of baking powder and 1/4 teaspoon baking soda. Sorry again for any confusion by my typo 🙂

      Post a Reply
  4. These muffins sound fabulous with the caramel sauce Emma! I could totally have a few of these for breakfast right now 🙂

    Post a Reply
    • Thanks Kelly, I have definitely been converted to muffins for breakfast even if they are a bit indulgent like these ones 🙂

      Post a Reply

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