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Love banana bread? These flavorful muffins, drizzled with sweet caramel icing, will fill the bill in a big way. —Katherine McClelland, Deep Brook, Nova Scotia
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Nutritional Facts 1 serving (1 each) equals 490 calories, 13 g fat (5 g saturated fat), 46 mg cholesterol, 364 mg sodium, 89 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Jumbo Caramel Banana Muffins in Taste of Home February/March 2006, p29
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Feb. 26, 2011 by evyspears
Yum! These are now my favorite banana muffins. I added about 1/2 cup pecans for a little crunch.
Reviewed on Feb. 24, 2011 by ashd052406
This is a wonderful recipe! I did try the caramel and it is good, but it just made the muffins too sweet for me. So I have skipped that, and I also just used the reg. muffin cups. The changes I made though, believe it or not made this recipe which is great in itself even better if that is possible... I added 1 tsp. cinnamon and when mixing in the dry ingredients I added 1/2 cup of apple juice. The cinnamon makes them smell so amazing and taste so yummy, the apple juice you don't taste but makes them oh so moist! This isn't a dry recipe to begin with, but the juice just made it even better! I am now on a baking frenzy and am baking a ton of these for my kids! Thank you for sharing this amazing recipe!
Reviewed on Feb. 05, 2011 by vewebber58
These are soooooo yummy. I used butter flavored Crisco, and made 12 muffins instead of six, in the regular-sized muffins tin. The caramel iciong was the perfect touch. They're really like cupcakes more so than muffins, but....who cares? Delicious!!
Reviewed on Nov. 30, 2010 by Doritogirl
This recipie is awesome for muffin lovers and for people that don't particularly like them. Make your breakfast witha bit of caramel this time!!
Reviewed on Nov. 05, 2010 by fishrgal
My new favorite recipe! The only change I made was to add 1 teaspoon of cinnamon. And instead of making muffins, I poured it into a bread pan and made a loaf of bread, baking it about 1 hour. Today I multiplied the recipe 4 times and did 4 loaves. We usually have to add raisins and/or nuts to banana bread but not with this recipe! It is perfect just the way it is, and I didn't even make the caramel topping! If I could rate this 7 stars I would.
Reviewed on Sep. 21, 2010 by Raggamuffin
I MADE THIS AGAIN AND THIS TIME I USED MARGRINE, BROWN SUGAR, VANILLA AND MAPLE EXTRACT, CINNAMON & WALNUTS. I JUST REALIZED I NEVER PUT AN EGG IN IT. BUT IT TURNED OUT YUMMY. CHEWY, MOIST SOFT & FLAVORFUL... AND EASY!
Reviewed on Sep. 16, 2010 by lsal86
very good, I love caramel icing so I loaded each cupcake w/ it but Ive found its better to just use the same amount as what is pictured or it will be too sweet. Also, I used regular sized cupcake sheets and baked them for 20 min. Delicious!!!
Reviewed on Aug. 07, 2010 by hcopeland
I actually doubled the icing recipe and double dipped each of the muffins into the mixture. It was a delight! My husband doesn't normally like banana bread things, but this one he loved.
Reviewed on Apr. 28, 2010 by grensrud
Excellent recipe! I used regular size muffin tins coated with nonstick spray and they turned out great. I baked them for 18 minutes. May try to lighten up the recipe next time using egg whites and less sugar but was great none the less as written!
Reviewed on Mar. 31, 2010 by Raggamuffin
THESE MUFFINS JUST TASTED LIKE BANANA BREAD, NOTHING SPECIAL. I TRIED TO MAKE THE ICING, BUT MESSED THAT UP, SO I SPRINKLED WITH POWDERED SUGAR. I ADDED CHOPPED PECANS OR IT WOULD OF BEEN TOO BORING. I WILL MAKE THEM AGAIN WITH BUTTER FLAVORED CRISCO TO ADD MORE FLAVOR. THIS RECIPE IS SUPER EASY AND THAT'S WHY ITS A KEEPER. I ALWAYS NEED A QUICK ONE TO USE UP RIPE BANANAS!
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