You guys… It’s Friday — YAY!
Does anyone have any fun plans for the weekend?
Over here Chris and I will be taking it easy. Chris is coming down with a cold and with how crazy things have been in past few weeks we’re in need of a nice weekend in – queue animal snuggles and movie-a-tons.
So with that I wanted to bake something warm and comforting. Since one of Chris’ favorites is my Oatie Banana Bread I thought I’d try to kick it up a notch. Yes… I’m aware of how lame that sentence was – but it’s true! I wanted to elevate my original banana bread recipe into something even more delicious and comforting.
… Let me tell you – I hit that nail on the head! ??? Caramel + Espresso + Banana Bread = AMAZING
Pro tip: These babies must be enjoyed warm with a little melted butter and more caramel drizzled all over them.
So far I’ve eaten these for breakfast and an afternoon snack and dessert- but what great food can’t triple as all three?! To hammer home how much my family loves these – after Chris ate one he let me know the only banana bread he wants to eat from now on is caramel espresso banana bread – and I couldn’t agree more!
Instead of making these in a loaf pan I choose to make muffins because of two reasons:
a. muffins are cute and more fun – obvi
b. you can easily eat muffins on the go
With the addition of the expresso these make the perfect grab and go breakfast for busy humans. I also kept true to my originally banana bread and used part oat flour – I love the flavor and texture it gives. It also boosts the health factor with the additional fiber.
Now that I’ve gone on long enough about these muffins let get to the real reason you’re here… The recipe!
Prep time: 15 mins Cook time: 25 mins Servings: 12 muffins
INGREDIENTS for muffins
- 2/3 cup oat flour
- 1 1/2 cup AP flour
- 1/2 cup melted butter
- 1/3 cup espresso
- 2 eggs
- 3 mashed bananas
- 6 tbsp caramel sauce (store-bought or homemade)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- .5 tsp salt
INGREDIENTS for streusel topping
- 3 tbsp AP flour
- 3 tbsp rolled oats
- 1/4 cup brown sugar
- 1/2 cup chopped walnuts
- 2 tbsp softened butter
- Dash of salt
1. Preheat oven to 350 F or 175C and grease a 12 cup muffin tin, set aside.
2. Combine all dry muffin ingredients in a bowl. In a separate bowl mix together wet ingredients minus caramel sauce. Once combined add the wet ingredients to the dry and mix until just combined (don’t over mix). Swirl through caramel sauce. Evenly distribute batter into each muffin tin.
3. For topping: combine flour, oats, sugar, butter and salt in a bowl. Using a fork ‘cut’ everything together until a fine crumble forms. Add chopped walnuts and mix until combined. Evenly distribute topping on each muffin.
4. Bake for 20- 25 mins or until a toothpick inserted comes out clean. Enjoy!