Banana muffins are an easy and delicious recipe alternative to traditional banana bread. These gluten free banana muffins are an even better way to enjoy them! They’re topped with cream cheese frosting and an easy no cook caramel sauce.

WHY I MADE THESE SALTED CARAMEL BANANA MUFFINS

You all love my Gluten Free Salted Caramel Banana Cake recipe, and I love it too! I love that gluten free banana cake so much that I wanted to make it again over the weekend. But then I was thinking… a banana cake is great, but sometimes banana muffins are even better!

Yep, there’s something so delightful and simple about banana muffins, and the idea stuck with me for a while. So I knew that I had to make these salted caramel banana muffins using that same cake recipe. Really, I wanted to see if it would work, and I’m happy to report that they did!

So, if you’ve wanted to know if my banana cake recipe can be made made into banana muffins, then you have to check out the rest of this blog post. I bet you’re going to love this update to that original recipe!

And, if you’re in the mood for more banana treats, check out My Mom’s Banana Bread recipe, and also my Gluten Free Banana Bread recipe.

MY BANANA MUFFINS RECIPE

Yes, the full recipe for these gluten free banana muffins is below, just so you know, but here’s the gist of it:

• In a large bowl, whisk together the almond flour, cinnamon, baking soda, baking powder, and salt.
• In a separate medium bowl, mix together the coconut oil, bananas, eggs, honey, maple syrup, and vanilla.
• Then, add the wet ingredients into the dry ingredients, stirring it together until it forms a batter.
• Next, pour the batter into the baking pan, smoothing the top so it’s flat.
• Bake until the muffins are lightly browned.
• Finally, cool completely on a rack before topping with cream cheese frosting and salted caramel sauce.

BANANA MUFFINS KEY INGREDIENTS

SALTED CARAMEL INGREDIENTS (aka my No Cook Caramel Sauce)

• almond butter
• maple syrup
• coconut oil
• coarse salt

BANANA MUFFIN INGREDIENTS

• almond flour
• cinnamon
• ripe bananas
• coconut oil
• eggs
• honey
• maple syrup
• vanilla

CREAM CHEESE FROSTING INGREDIENTS

• maple syrup
• cream cheese, dairy or non-dairy
• vanilla extract

HOW LONG DO THESE MUFFINS TAKE TO MAKE?

Luckily, there are only three steps to making these easy banana muffins at home:

• Mixing the batter, which takes about 10 minutes
• Whipping the cream cheese frosting, which takes about 5 minutes
• Making the caramel, which takes about 5 minutes

And then, the muffins will bake for about 25 minutes. After it cools completely, spread the cream cheese frosting and caramel on top.

HOW TO STORE THESE GLUTEN FREE MUFFINS?

All you have to do is store the muffins in an airtight container in the fridge. This way, they will stay fresh for about 3 days. Enjoy cold, or at room temperature!

BANANA MUFFINS FAQ

1. Do I have to use both maple syrup and honey?

No, you do not have to use both honey and maple syrup for this recipe. You can choose to use just one for the entirety of this recipe.

However, I really like the combination of honey and maple syrup in this recipe. The richness of the honey and the caramel flavor of the maple syrup is such a perfect balance.

But, if you only have one on hand or don’t want to go through the trouble of using an extra ingredient, you can certainly use whichever you prefer.

2. Is this recipe gluten free?

Yes! These moist banana muffins are 100% gluten free!

3. Is this recipe vegan?

Unfortunately, no. Because the muffins contain eggs, this recipe is not vegan.

4. Is this recipe dairy free?

Yes, this recipe can easily be made dairy free by using vegan or dairy-free cream cheese.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

Find even more of my homemade recipes on Instagram, TikTok, Pinterest, and YouTube.

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Salted Caramel Banana Muffins

Banana muffins are an easy and delicious recipe alternative to traditional banana bread. These gluten free banana muffins are an even better way to enjoy them! They're topped with cream cheese frosting and an easy no cook caramel sauce.

5 from 1 vote

Print Pin Rate

Course: Dessert

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 9 muffins

Equipment

• Almond Flour
• Tulip Cupcake Liners

Ingredients

Muffins

• 2 1/2 c almond flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 c coconut oil melted
• 2 ripe bananas mashed
• 1/4 c maple syrup*
• 1/4 c honey
• 2 eggs room temperature
• 1 tbsp vanilla extract
• 1/2 tsp salt

Cream Cheese Frosting

• 12 oz cream cheese softened*
• 1 tsp vanilla extract
• 3 tbsp maple syrup to taste

Salted Caramel Sauce

• 1/2 c almond butter*
• 1/4 c maple syrup
• 1/4 c coconut oil melted
• 1/4 tsp coarse salt

Instructions

Instructions

• Preheat oven to 350 F. Place 9 muffin liners inside a muffin pan. Set aside.
• In a large bowl, whisk together the almond flour, cinnamon, baking soda, baking powder, and salt.
• In a separate medium bowl, mix together the coconut oil, bananas, eggs, honey, maple syrup, and vanilla.
• Add the wet ingredients into the dry ingredients, stirring it together until it forms a batter. The batter will be thick.
• Scoop about the batter into the muffin liners, filling them most of the way to the top.
• Bake for 20-25 minutes, until the edges of the muffins are lightly browned and the center is firm to the touch. A toothpick inserted in the center should come out mostly clean, with a few crumbs.
• Remove the muffins from the oven and cool completely on a rack.

Cream Cheese Frosting

• In the bowl of a stand mixer, beat the cream cheese, vanilla, and maple syrup until fluffy. You may want to start with the lesser amount of maple syrup, and add more to your desired sweetness.
• Spread the cream cheese frosting on top of the cooled banana muffins.

Salted Caramel Sauce

• Mix all ingredients together in a medium bowl until smooth.
• Drizzle the sauce on top of each muffins, and serve.

Notes

• You could certainly use only maple syrup or only honey to sweeten these muffins, but I like the unique flavors that come from using both.
• Feel free to use a non-dairy cream cheese to keep this recipe dairy-free.
• Almond butter or cashew butter are great choices for the base of the caramel sauce because of their neutral flavor, but you can use any nut butter you’d like!