Caramel banana poke muffins are ridiculously moist, delicious, and loaded with pockets of sweet gooey caramel and fluffy banana.
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.
Per Serving: 666 calories; protein 7.5g; carbohydrates 97.9g; fat 28.8g; cholesterol 87mg; sodium 413.6mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.