Caramel Crunch Banana Oat Muffins
Your family will go bananas over these grab and go breakfast treats. The humble banana muffin is made a little healthier with the addition of whole wheat flour, oats and greek yogurt, then topped with a crunchy streusel mix and drizzled with caramel. Caramel Crunch Banana Oat Muffins will definitely help start your day off fantastically!
What to do with overripe bananas? That’s a common question here. I bet it’s the same for every one of you too. Unless you don’t like bananas. I’m not a huge fan….I’m not craving a banana when I have things like Birthday Cake lying around here. But when the bananas are looking a little brown and ready for another transformation, like Bruce Jenner….BTW, have you heard about that? I’m completely blown away. I really wanted to believe it was just another tabloid rumor but….no. It’s not. So, wow. Just wow. But whatever makes him happy and…..banana muffins. Sorry, that news just makes me lose my place. Back to the muffins. Overripe bananas are transformed into these wonderful baked muffins packed with oats and they’re kinda good for you!
I was inspired by a muffin I saw at a grocery store that rhymes with Schmole Foods. It was a banana muffin loaded with a crunchy streusel topping and was literally staring me down as I walked by. It was screaming my name, I could stifle the noise and it wouldn’t stop until I bought it, and ate it. I felt like a big blob of grossness. Isn’t Schmole Foods supposed to be healthy? They give you that impression when you walk in the door…..all healthy, all the time. That muffin was not. But it was sooooo good. Sooooooo good I didn’t really care, so the next time I went back to Schmole Foods….I bought another. My life on repeat. I had to fix my addiction.
So, overripe bananas appeared on my counter. Yep, like magic…especially since I just bought them a few days before. I think the AeroGarden is making my produce ripen quicker than usual. (Note to self…move the AeroGarden.) Wow…I’m full of tangents today. Anyway, I decided to make…you guessed it…Banana Muffins. But not just ANY banana muffin….I was going to try to recreate the heaven and hell muffin from Schmole Foods. Heaven while you eat it….hell when you get on the scale two days later. And I set out to create the very magical, very addictive Caramel Crunch Banana Oat Muffins. Two test recipes later….we had a winner.
Caramel Crunch Banana Oat Muffins itself is really healthy. Made with whole wheat flour, oats and greek yogurt…you’re getting plenty of fiber and a little protein. The topping itself is made with pecans, dried banana chips, oats, brown sugar and butter….not quite healthy but there’s only about a teaspoon on each and it makes them so incredible you don’t want to skip it. I drizzled some of them with caramel because…Hello….caramel. If you want to cut back on the sugar you can skip the caramel but…..really, life is short people. Drizzle away.
These are absolutely perfect with your morning coffee or tea. Great to take as an on the go breakfast or to stuff in your kids lunch box. My husband took his to another level last night by warming it in the microwave and slathering it with butter. We.Are.Soulmates. If you’re looking for something a little less over the top then might I suggest these incredibly moist and super tasty Morning Glory Muffins. They’re a classic and completely amazing.
Caramel Crunch Banana Oat Muffins
Soft, tender banana oat muffins topped with crunchy dried bananas and creamy caramel sauce.
- 1 cup granulated sugar
- 1/4 cup butter softened
- 1 2/3 cups mashed ripe banana about 3 bananas
- 1/4 cup 2% milk
- 2/3 cup plain greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1/2 cup oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup dried banana chips
- 3/4 cup whole raw pecans
- 3 tablespoons light brown sugar
- 3 tablespoons oats
- 4 tablespoons unsalted butter room temperature
- Preheat oven to 375 degrees.
- In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, yogurt, eggs and vanilla mixing until combined.
- In a small bowl, whisk together the flour, oats, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended.
- In the bowl of a food process, plus the banana chips, pecans, brown sugar and oats until chopped fine. Add the butter and pulse until pea sized crumbles form. Set aside.
- Pour the batter into muffin tins lined with baking cups until 3/4 full and top each with 1 teaspoon streusel topping. Bake at 375 degrees for 25-30 minutes or until a toothpick inserted into the center comes out clean and the muffins are golden brown. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool completely on rack.
- In a microwave safe bowl, add 15 unwrapped caramels and 2 tablespoons milk. Microwave on high for 30 seconds and stir. Repeat at 15 second intervals until smooth. Drizzle caramel on top of the muffins and store in an airtight container for up to 3 days.