Caramelized Banana and Hazelnut Muffins
This Caramelized Banana Muffin is like a little upgrade to your regular Banana Bread Muffin. Instead of using plain mashed bananas, I caramelized them first, which took the flavor to a whole new level. I also added some chopped hazelnuts for a crunchy texture and topped the muffins with a vanilla bean streusel for extra sweetness and flavor.
This recipe was supposed to be a regular Banana Bread inspired muffin recipe, but as I was planning it, I kept asking myself how I could make it a bit more special and not so basic. Originally I wanted to make Chocolate Chip Banana Bread Muffins, but I didn’t have any chocolate chips on hand at the time. Instead of wasting time going to the store, I came up with the idea to caramelize the bananas first.
The idea turned out to be a success. The muffins still have that classic banana bread flavor, but the cinnamon from the caramelized bananas adds a cozy, warm vibe to the whole dessert. I also added hazelnuts to the batter because hazelnut + bananas + cinnamon = the perfect flavor combo! Another great option would be walnuts. I think they’d taste amazing in this recipe too.
For the topping, I made a simple Streusel with vanilla beans. You can skip this part if you’re not a fan of Streusel or prefer less crunch, but I think it adds a nice flavor and texture to the muffins.
This recipe makes 12 regular sized muffins (using a basic muffin tin). If you want them to look more like bakery-style muffins, you can use a jumbo muffin pan. Just keep in mind that baking time will increase and the number of muffins will likely decrease to about 6 jumbo ones instead of 12 regular sized. I’ll link both a regular and a jumbo muffin tin in the recipe card below.
WHY YOU’LL LIKE THIS RECIPE
💛 The bananas are caramelized first, which adds a deeper, richer flavor.
💛 It’s soft, cozy and has that classic banana bread vibe in muffin form.
💛 The hazelnuts add the perfect bit of crunch.
💛 You can easily swap hazelnuts for walnuts or pecans.
💛 The vanilla bean streusel on top makes it extra special.
💛 Perfect for breakfast, snack, or dessert.
Frequently asked questions
1. Can I use regular mashed bananas instead of caramelized ones?
Yes, but the flavor will be milder and less rich. Caramelizing adds depth and sweetness.
2. Can I skip the hazelnuts?
You can leave them out or swap for walnuts or pecans.
3. What size muffin tin did you use?
I used a standard 12 cup muffin tin (regular size).
4. Can I make jumbo muffins instead?
Yes! You’ll get about 6 jumbo muffins. Just bake them a bit longer.
5. Can I skip the streusel topping?
Yes, the muffins are delicious on their own. The streusel just adds a bit more flavor and texture.
6. How do I know when the muffins are ready?
They’re done when the tops are golden and a toothpick inserted in the center comes out clean.
7. Can I make the batter ahead of time?
It’s best to bake right away, but you can caramelize the bananas in advance and store them in the fridge.
8. How do I store these muffins?
Keep them in an airtight container at room temperature for 2 days or in the fridge for up to 3.
9. Can I freeze them?
Yes! Let them cool, wrap individually and freeze for up to a month.
Ingredients you will need for this recipe
For the Caramelized Bananas:
Bananas: The base of the recipe! Ripe ones work best for sweetness and flavor.
Unsalted butter: Helps caramelize the bananas and adds richness.
Brown sugar: Adds sweetness and a hint of molasses flavor that helps the bananas caramelize.
Vanilla extract: Brings out the banana flavor and adds warmth.
Cinnamon: Gives a cozy touch that pairs perfectly with bananas.
For the Muffins:
Unsalted butter: Makes the muffins rich and delicious. Make sure the butter is softened for easy mixing.
Granulated sugar: Sweetens the muffins.
Dark brown sugar: Adds moisture and a deeper caramel flavor. Light brown sugar works too.
Eggs: We are using large eggs in this recipe.
Vanilla extract: Enhances all the other flavors.
Caramelized bananas (mashed): Make sure to let it completely cool to room temperature before using!
Milk: Keeps the batter smooth and light.
Plain yogurt: Adds moisture and a bit of tang. You can use sour cream or Greek yogurt instead.
All purpose flour: The structure of the muffins.
Baking powder: Helps the muffins rise and stay fluffy.
Hazelnuts: Add crunch and a nutty flavor that pairs beautifully with banana. Walnuts or pecans are great too.
For the Streusel:
Unsalted butter (melted): Holds the topping together and gives a buttery crunch.
All purpose flour: The base for the crumbly texture.
Sugar: Adds sweetness and crunch once baked.
Vanilla bean powder: You can swap it for vanilla extract or skip it entirely.
Step by step instructions
1. First we’re going to caramelize the bananas.
2. In a small saucepan melt the butter over medium heat.
3. Add the sliced bananas along with the brown sugar, vanilla extract and cinnamon.
4. Cook for 5-8 minutes, stirring occasionally until the bananas soften and become caramelized.
5. Once ready, transfer them to a plate, mash with a fork and set aside to cool completely.
6. While the bananas are cooling, prepare the streusel.
7. In a small bowl whisk together the flour, sugar and ground vanilla powder.
8. Add the melted butter and mix until the texture becomes crumbly.
9. Place the streusel in the fridge while you prepare the muffin batter.
10. Preheat the oven to 180•C and line a muffin tin with 12 cupcake liners.
11. In a large bowl combine the softened butter with the granulated sugar and brown sugar.
12. Add the eggs and vanilla extract, and mix until well combined.
13. Stir in the cooled caramelized bananas.
14. Add the flour, baking powder, yogurt and milk, then mix until just combined.
15. Gently fold in the chopped hazelnuts.
16. Scoop the batter into the cupcake liners, top each with the streusel and bake in the preheated oven for 18-20 minutes.
17. Once baked, let the muffins cool before serving :)
Caramelized Banana and Hazelnut Muffins
This Caramelized Banana Muffin is like a little upgrade to your regular banana bread muffin. Instead of using plain mashed bananas, I caramelized them first, which took the flavor to a whole new level. I also added some chopped hazelnuts for a crunchy texture and topped the muffins with a vanilla bean streusel for extra sweetness and flavor.
Ingredients
- 200g bananas, sliced (about 2-3 smaller bananas) - 3/4 cup
- 20g unsalted butter - 1 tablespoon + 1 teaspoon
- 30g brown sugar - 2 tablespoon
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 120g unsalted butter, softened - 1/2 cup + 1 tablespoon
- 70g granulated sugar - 1/3 cup
- 50g dark brown sugar - 1/4 cup
- 2 large eggs
- 1 teaspoon vanilla extract
- The caramelized bananas, mashed
- 50g milk - 3 tablespoons + 1 teaspoon
- 50g plain yogurt - 3 tablespoons + 1 teaspoon
- 250g all purpose flour - 2 cups
- 8g baking powder - 1 teaspoon + 1/2 teaspoons
- 35g hazelnuts, chopped - 1/3 cup
- 30g unsalted butter, melted - 2 tablespoons
- 60g all purpose flour - 1/2 cup
- 30g sugar - 3 tablespoons
- 1 tsp vanilla bean powder
Instructions
- First we’re going to caramelize the bananas.
- In a small saucepan melt the butter over medium heat.
- Add the sliced bananas along with the brown sugar, vanilla extract and cinnamon.
- Cook for 5-8 minutes, stirring occasionally until the bananas soften and become caramelized.
- Once ready, transfer them to a plate, mash with a fork and set aside to cool completely.
- While the bananas are cooling, prepare the streusel.
- In a small bowl whisk together the flour, sugar and ground vanilla powder.
- Add the melted butter and mix until the texture becomes crumbly.
- Place the streusel in the fridge while you prepare the muffin batter.
- Preheat the oven to 180•C and line a muffin tin with 12 cupcake liners.
- In a large bowl combine the softened butter with the granulated sugar and brown sugar.
- Add the eggs and vanilla extract, and mix until well combined.
- Stir in the cooled caramelized bananas.
- Add the flour, baking powder, yogurt and milk, then mix until just combined.
- Gently fold in the chopped hazelnuts.
- Scoop the batter into the cupcake liners, top each with the streusel and bake in the preheated oven for 18-20 minutes.
- Once baked, let the muffins cool before serving :)
Nutrition Facts
Calories
263Fat
20 gSat. Fat
8 gCarbs
37 gFiber
2 gNet Carbs
38 gSugar
13 gProtein
5 gSodium
98 mgCholesterol
72 mg
