Jumbo Banana Muffins with Caramel Drizzle – huge on flavor and size! The drizzle of caramel being the icing that tops the “muffin” makes this a decadent like muffin, but its lower in sugar and fat!
A few weeks ago I bought a Wilton Jumbo Muffin/Popover pan on clearance at JoAnn’s Fabric & Craft Store. It happened to catch Grumpy’s eye and he pointed it out to me. If it weren’t for him, I may have just overlooked it. While I have wanted a popover pan, I haven’t been on a “mission” to find one. However, Grumpy saw it and thought Jumbo Banana Muffins. Of course, I had to accommodate his thought. I admit, it took me a couple of weeks, but this morning I finally made him some muffins. Am I ever happy that I did! I didn’t realize how great that pan would work for Jumbo Muffins.
I thought for sure I wouldn’t like how they looked when they came out. I also thought for sure that the pan was going to stick on me because I didn’t have jumbo muffin wrappers. I was wrong. It worked amazing without the wrappers. So, not only was Grumpy happy when he got up this morning, I was happy because I had a success!
He loves banana walnut bread so I made these muffins with walnuts. I didn’t have a lot of granulated sugar on hand so I used some Splenda Sugar Blend that I happened to have. I made a caramel drizzle for this and while I thought about using the Splenda Brown Sugar Blend, I decided against it. While I love to use it in cooking, I felt it was going to be too dark for my liking when it came to a drizzle. I went with regular Light Brown Sugar. Oh heavenly yumminess. Love this drizzle. 🙂 I have a feeling Grumpy did too!
Jumbo Banana Muffins with Caramel Drizzle
Author: Grumpy’s Honeybunch
Serves: 5 muffins
Banana muffins made with Splenda Sugar Blend
1/4 cup Crisco solid shortening
1/2 cup Splenda Sugar Blend
1 large egg
3 medium sized ripe bananas, mashed
1/2 cup chopped walnuts (optional)
1 teaspoon vanilla extract
1-1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons Light Brown Sugar
1 tablespoon half and half
1/2 cup confectioners’ sugar
In a large mixing bowl, using a hand mixer, cream shortening and Splenda Sugar blend together until fluffy. Add egg, banana and vanilla extract and mix until incorporated.
In a medium sized bowl, combine flour, baking soda, and salt. Stir into wet ingredients until just moistened.
Stir in chopped walnuts.
Scoop into Jumbo Muffin tin that has been coated with cooking spray until 2/3 full. Note: if like me you have a super jumbo pan, you can use two large cookie scoops per cup. This will only fill 5 cups. Bake at 350 for 28 minutes or until toothpick comes out clean when inserted.
JUMBO BANANA MUFFINS WITH CARAMEL DRIZZLE – PIN IT!
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
As an Amazon Associate, I earn from qualifying purchases.