Caramel Banana Oat Muffins with Pecan Streusel Topping
These hearty whole wheat muffins combine mashed banana and Greek yogurt for incredible moisture, while a crunchy pecan-oat streusel adds textural contrast. Each muffin is finished with a glossy caramel drizzle that complements the natural sweetness of ripe bananas. Perfect for breakfast, brunch, or an afternoon snack, these bakery-style muffins offer wholesome ingredients without sacrificing indulgent flavor. The combination of whole wheat flour and oats provides fiber and heartiness, while the dried banana chips in the streusel intensify the banana flavor throughout.
Ingredients
- 1 cup granulated sugar
- ¼ cup butter, softened
- 1 ⅝ cups mashed ripe banana, about 3 bananas
- ¼ cup 2% milk
- ⅝ cup plain greek yogurtsour cream1:1conf:4Full guide →
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flourall-purpose flour1:1conf:5Full guide →
- ½ cup oats
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup dried banana chips
- ¾ cup whole raw pecanswalnuts1:1conf:5Full guide →
- 3 tablespoons light brown sugar
- 3 tablespoons oats
- 4 tablespoons unsalted butter, room temperature
- 15 caramels, unwrappedbutterscotch chips1:1conf:4
adds:dairy
- 2 tablespoons milk
Instructions
- 1
Preheat oven to 375 degrees
- 2
Combine sugar and butter in electric mixer bowl, beat at medium speed until fluffy
- 3
Add banana, milk, yogurt, eggs and vanilla on low speed, mix until combined
- 4
Whisk together flour, oats, baking soda and salt in small bowl
- 5
Add dry ingredients to wet ingredients on low speed, beat just until blended
- 6
Pulse banana chips, pecans, brown sugar and oats in food processor until chopped fine
- 7
Add butter to food processor and pulse until pea sized crumbles form
- 8
Pour batter into lined muffin tins until 3/4 full
- 9
Top each muffin with 1 teaspoon streusel topping
- 10
Bake for 25-30 minutes or until toothpick inserted in center comes out clean and muffins are golden brown
- 11
Cool in pan for 10 minutes on wire rack
- 12
Remove from pan and cool completely on rack
- 13
Add unwrapped caramels and milk to microwave safe bowl
- 14
Microwave on high for 30 seconds and stir
- 15
Repeat at 15 second intervals until smooth
- 16
Drizzle caramel on top of muffins
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing
Don't overmix the batter once flour is added to prevent tough muffins
Test doneness with a toothpick in the center - it should come out with just a few moist crumbs
Good to Know
Store in airtight container for up to 3 days at room temperature
Muffins can be made 1 day ahead without caramel drizzle, add drizzle before serving
Serve at room temperature or slightly warmed
Common Mistakes
Don't overmix batter to avoid dense muffins
Ensure caramels are fully melted to avoid lumpy drizzle
Cool completely before adding caramel to prevent melting
Substitutions
adds:dairy
FAQ
Can I make these without the caramel drizzle?
Yes, these muffins are delicious on their own or with just the streusel topping for a less sweet option.
What if I don't have a food processor for the streusel?
Chop the banana chips and pecans by hand into small pieces, then mix with other streusel ingredients and cut in butter with pastry cutter.
How long do these keep and can I freeze them?
Store covered for 3 days at room temperature or freeze unfrosted muffins for up to 3 months, thaw and add caramel before serving.