Caramel Banana Poke Muffins

Caramel Banana Poke Muffins
  • 1 1/2 cups boiling water
  • 3/4 cup old-fashioned oats
  • 1/2 cup butter at room temperature
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 1 cup mashed overripe bananas
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Topping:
  • 1 (14 ounce) can caramel-flavored sweetened condensed milk
  • 1 cup packed brown sugar
  • 1 cup chopped walnuts (optional)
  • 1 cup sweetened flaked coconut (optional)
  • 1/2 cup butter, melted
  • 1/4 cup heavy whipping cream


  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  2. Combine boiling water and oats in a small bowl; let stand for 20 minutes.
  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.
  4. Sift flour, baking soda, cinnamon, and salt together in a bowl. Fold into the oatmeal mixture. Divide batter evenly among the muffin cups.
  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.
  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.
  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.

04/08/2018
Caramel Banana Poke Muffins, recipe PT15M PT1H 5 455 calories

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