Caramel Banana Poke Muffins recipe
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Ingredients
- 1 ½ cups boiling water ¾ cup old-fashioned oats ½ 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 ¾ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon salt 1 (14 ounce) can caramel-flavored sweetened condensed milk 1 cup packed brown sugar 1 cup chopped walnuts 1 cup sweetened flaked coconut ½ cup butter, melted ¼ cup heavy whipping cream
Nutrition Info
- 666.1 caloriescarbohydrate: 97.9 gcholesterol: 87 mgfat: 28.8 gfiber: 2.9 gprotein: 7.5 gsaturatedFat: 14.7 gservingSize: -sodium: 413.6 mgsugar: 75.1 gtransFat: : -unsaturatedFat: : -
Directions Caramel Banana Poke Muffins
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Combine boiling water and oats in a small bowl, let stand for 20 minutes.
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.
Sift flour, baking soda, cinnamon, and salt together in a bowl. Fold into the oatmeal mixture. Divide batter evenly among the muffin cups.
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.
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.
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.