Eggless Banana Caramel Muffins

Servings

6 muffins

Prep Time

15 minutes

Bake Time

20 minutes

Total Time

35 minutes

Calories

~265 per muffin

🧈Ingredients

For the muffins:

• 56 g (¼ cup) unsalted butter, melted
• 50 g (½ cup) granulated sugar
• 104 g ripe banana (about 1 large)
• 100 g Greek yogurt (¼ cup + 3 tbsp), room temperature
• 2 tsp vanilla extract
• 130 g (1 ¼ cups) all-purpose flour
• 20 g cornstarch
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• Optional: white chocolate chips, hazelnuts, or other mix-ins

For the streusel topping:

• 20 g (2 tbsp) unsalted butter
• 20 g (2 tbsp) light brown sugar
• 40 g (⅓ cup + 1 tbsp) all-purpose flour

🧁Instructions

1. 01

   Prepare the batter:

   • In a medium bowl, beat together the melted butter and sugar for 2–3 minutes.
   • Mash the banana in a separate bowl, then add it to the butter mixture along with the Greek yogurt and vanilla. Mix until smooth.
   • Add the flour, cornstarch, baking powder, baking soda, and salt. Stir gently until only a few streaks of flour remain.
   • Fold in your chosen add-ins (white chocolate, hazelnuts, etc.) until just combined.
2. 02

   Divide the batter:

   • Line a muffin tin with six parchment liners, spacing them in every other cup for better airflow.
   • Fill each liner to the top with batter.
   • If desired, pipe about 1 tablespoon of this caramel sauce -that I have made before for sweet rolls- into the center of each muffin before topping with streusel.
3. 03

   Make the streusel:

   • In a small bowl, mix butter, brown sugar, and flour until crumbly.
   • Sprinkle evenly over each muffin.
4. 04

   Bake the muffins:

   • Bake at 425°F (220°C) for 5 minutes , then reduce the temperature to 350°F (175°C) without opening the oven. Continue baking for 15 minutes, or until a toothpick inserted into the center comes out clean.
   • (If you added caramel, check doneness by gently pressing the muffin tops—if they feel firm, they're ready.)
5. 05

   Cool and serve:

   • Let muffins cool slightly before serving. Enjoy warm or at room temperature.

01Tips for Bakery-Style Muffin Tops

1. 01

   Start with high heat (425°F / 220°C): The initial burst of heat makes the muffins rise quickly, creating tall, domed tops.

2. 02

   Space muffins in every other tin: Leaving an empty cup between each muffin allows better airflow and heat circulation, which helps them rise higher.

3. 03

   Fill liners all the way to the top: A full liner gives the batter enough volume to dome properly as it bakes.

02How to store Muffins?

1. 01

   Best enjoyed the same day.

2. 02

   Store in an airtight container at room temperature for up to 3 days .

3. 03

   To refresh, warm a muffin in the microwave for 10–15 seconds to bring back that just-baked softness.