For Caramel.

It’s Friday…insert fist pump here!

On another note…yesterday, it was 80 degrees with about…oh, 100% humidity.

Then, we got a little bit of rain.

Good morning, oh, and thanks for the 40 degree, windy weather.


Hopefully, this is the last of the cold.


I see flip-flops and a bikini in my near future.

Probably tomorrow.

Rainy days always call for baking.

Rainy days also call for filling your house with an aroma soooo decadently sinful that you are afraid to take whatever it is out of the oven.

Enter caramelized bananas.


Where have you been all my life.


This is definitely a rainy day aroma.


The only thing that would compliment the sweet smell of bananas roasting in cinnamon and honey is a big pot of pasta sauce slow-simmering on the stove.


That is definitely the Italian in me.


These banana muffins well…you know the drill.


We love things stuffed with bananas around here.


No plain bananas, thanks!


Caramelizing the bananas really brings out their natural sweetness and gives a flavor to these muffins like no other!


Oh, and let me tell you…barely any added sugar in these things.


Just a touch of honey. 🙂


Love those little honey bees.


Just for their honey, of course.


I still have nightmares about the scene in the movie “My Girl,” where Thomas J. gets attacked by bees and dies of an allergic reaction.




Now, who wants to cut my hair? It grows like a tree!


I will pay in muffins 🙂

Caramelized Banana Muffins with a Coconut Almond Glaze (GF/P.O.):


For the muffins:

4 large ripe bananas, sliced crosswise into thin “button style” slices

1/2 t. ground cinnamon

1 T. honey

1 c. almond flour

1 c. gluten-free oat flour (for complete paleo, use almond flour here)

1 t. baking soda

1/2 t. salt

3 large eggs

1/4 c. melted coconut oil

1 T. honey

1 T. pure vanilla extract

For the glaze:

1 T. prepared coconut butter (homemade, or if store bought, slightly melted)

1 T. almond butter (I used my vanilla flax triple nut butter, but you can use any nut butter)


For the muffins:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spray a 12-cup muffin tin with cooking spray. Set aside.

2. Place 3 of the sliced bananas on the baking sheet. Toss with the cinnamon and honey and spread out evenly. You will save the remaining banana for topping the muffins.

3. Bake for 20 minutes, or until slightly golden brown and bubbly. Let cool completely on the baking sheet. Then mash.

4. In a large mixing bowl, combine all of the dry ingredients.

5. Mix in the wet ingredients, including the caramelized mash bananas.

6. Use a cookie scoop to scoop the batter by two teaspoons full into each muffin tin.

7. Top each muffin with 1 banana slice.

8. Bake for 20 minutes or until a toothpick inserted into the center of each muffin comes out clean.

9. Let the muffins cool completely before glazing.

For the glaze:

1. Whisk together both ingredients in a small mixing bowl.

2. Glaze each cooled muffin.

Makes 12-13 muffins.



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