Preheat oven to 350°F
Prepare 18 regular sized muffin/cupcake cups with baking spray or paper liners.
Lightly spray top of pan with baking spray to help prevent caramel from sticking.
CARAMEL BUTTER TOPPING:
Mix well caramel and butter until smooth. Set aside.
MUFFIN BATTER:
In a large bowl wisk together all dry ingredients except sugar.
In another bowl mash bananas, then sprinkle with sugar. Stir well.
Wisk in all wet ingredients into mashed banana mix.
Add wet to dry and stir until just incorporated. Do not overmix.
ASSEMBLY:
Fill muffin cups to 1/4 full with muffin batter.
Spoon about a half teaspoon of the caramel sundae topping (not the butter mix one) into the center of each cup.
Then fill muffin cups to 3/4 full with batter.
Make a small dimple in center of each (may be hard cuz batter is thicker and sticky)
Spoon about 1/2 tsp. Of the caramel butter topping mix in center of each where u put the dimple.
Its ok if u don't get it exact as it will melt during baking and run to the side. It may over spill as the muffin rises. (Which is ok, u can spoon it over directly when it comes out of oven) (if needed)
Bake about 20 minutes or until toothpick inserted into center comes out clean.
Immedietly remove muffins from pan and transfer to wire rack for cooling. (They will be super hot! And the caramel will stick to u and burn you so remove carefully) ( I used a butter knife to pop them out and then transferred. Its easier)
Serve warm or cooled and enjoy!
Makes 18 regular sized muffins.
