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Caramel Stuffed Paleo Banana Bread Muffins

Grain-free, gluten-free, and paleo-friendly, these Caramel-Stuffed Banana Bread Muffins are your new weeknight treat, portable breakfast, or midday snack!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
3 hrs 40 mins
Servings: 12 Muffins
Calories: 196 kcal
Course: Breakfast , Snacks
Cuisine: American

Ingredients

For the caramel:
  • 1/2 cup coconut sugar packed
  • 1/4 cup full-fat coconut milk
  • 2 1/2 tablespoons butter grass-fed
For the muffins:
  • 1/2 cup coconut flour (44g) sifted
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons almond butter
  • 3 large, very ripe bananas mashed
  • 4 eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 36 whole almonds (just under 1/4 cup)
  • 3 tablespoons slivered almonds

Instructions

    Cup of Yum
  1. In a small pot, combine the all of the caramel ingredients and whisk together on medium heat. Whisk frequently so that the butter melts quickly.
  2. Bring the mixture to a rolling boil and boil until the caramel turns very thick, darkens in color, and is reduced by about half. This takes about 8 minutes. Stir frequently so the caramel does not burn.
  3. Transfer caramel into a small Tupperware dish with a lid. Let the caramel stand for 30 minutes. Then, cover and transfer to the refrigerator until the caramel is almost fully hardened but gives slightly when you poke it, about 1 to 2 hours.
  4. Prepare a plate with a piece of parchment paper on it. Once the caramel is hard, scoop it out of the container using a 1 teaspoon-measure, roll into balls, and place on the parchment paper. Repeat until you have 12 balls. Place in the freezer for at least 1 hour to firm up.
  5. Note: you will have some caramel left over for drizzling on the finished muffins. Keep this at room temperature so it doesn't firm up too much.
  6. Preheat your oven to 350℉ and generously rub a muffin tray with coconut oil.
  7. In a small bowl, whisk together the coconut flour, baking powder, cinnamon, salt, and baking soda. Set aside.
  8. In a large microwave-safe bowl, melt the almond butter in 15-second increments in the microwave. Make sure you don't burn it. This only takes 30 to 40 seconds!
  9. Add the mashed banana to the almond butter and whisk until combined. Add the eggs, maple syrup, and vanilla, and whisk. Finally, add in the flour mixture and whisk until well combined. Let the batter stand for 10 minutes so the coconut flour can begin to absorb the mixture.
  10. Fill each muffin cavity about 1/2 of the way with the batter. Then, place 3 almonds in the center of each muffin to form a triangle shape. Do not press the almonds down.
  11. Place one frozen caramel ball in the center of each almond triangle. Divide the remaining batter on top of each muffin. Do not press the caramel ball down; it should be JUST covered by the batter.
  12. Sprinkle the tops with the slivered almonds and bake until lightly golden brown and a toothpick inserted just outside the center (since the center is melty caramel goodness) comes out clean, around 18 to 20 minutes.
  13. Let cool completely in the pan. Once cool, remove muffins from the pan and transfer to a wire rack.
  14. Once the muffins are cooled, microwave the remaining caramel for about 15 seconds or until melted. Drizzle over the muffins and serve!

Nutrition Information

Calories 196kcal (10%) Carbohydrates 20g (7%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 61mg (20%) Sodium 185mg (8%) Potassium 259mg (7%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 172IU (3%) Vitamin C 3mg (3%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Muffins

Amount Per Serving

Calories 196

% Daily Value*

Calories 196kcal 10%
Carbohydrates 20g 7%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.1g 5%
Cholesterol 61mg 20%
Sodium 185mg 8%
Potassium 259mg 6%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 172IU 3%
Vitamin C 3mg 3%
Calcium 64mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.