Salted Caramel Banana Muffins

• Ripe bananas3 medium (about 1 ¼ cups mashed / 300 g)
• Brown sugar¾ cup (150 g)
• Butter, melted½ cup (113 g)
• Eggs2 (100 g)
• Vanilla extract2 teaspoons (8 g)
• Milk½ cup (120 g)
• Flour2 cups (250 g)
• Baking powder2 teaspoons (8 g)
• Baking soda½ teaspoon (3 g)
• Salt½ teaspoon (3 g)

• Heavy whipping cream½ cup (120 g)
• Powdered sugar½ cup (60 g)
• Caramel sauce⅓ cup (80 g)
• Salt1 teaspoon (5 g)

Preheat the oven to 425°F (220°C). Line a muffin pan with 12 liners.

Mash bananas in a large bowl until smooth. Add sugar, melted butter, eggs, vanilla, and milk. Whisk for 2–3 minutes.

Add in flour, baking powder, baking soda, and salt. Mix until just combined, do not overmix.

Divide batter evenly into 12 muffin cups, filling each all the way to the top.

Bake at 425°F (220°C) for 5 minutes, then reduce heat to 350°F (175°C) and continue baking 14–16 minutes until golden and a toothpick comes out clean.

Let muffins cool to room temperature. Then, scoop out a small crater in the middle of the cupcakes and fill with about a teaspoon of salted caramel.

For the whipped frosting: Whisk cream and powdered sugar to soft peaks. Add caramel sauce and salt, then whip to medium peaks.

Add about a tablespoon and a half the salted caramel frosting on top of the muffins.