Banana Chocolate Muffins with Honey Caramel Drizzle

Sweeten up your breakfast or snack with our Banana Chocolate Muffins with Honey Caramel Drizzle. These muffins are sweet and buttery and the honey caramel drizzle makes them even more decadent. This recipe features our new Port Bourbon Orange Blossom Honey which combines citrus and bourbon notes creating the perfect full-bodied taste. Whip some up and enjoy!

Makes about 12 Muffins

Ingredients (Honey Caramel Drizzle) 

1/4 cup unsalted butter

1/2 cup plus 2 tablespoons Port Bourbon Orange Blossom Honey

1 cup heavy whipping cream

1/4 teaspoon sea salt

Directions

  1. Stir butter and port bourdon orange blossom honey together in a small saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce heat to medium low and let simmer for 10 minutes.
  2. Add the cream and whisk to combine. Bring just to a boil and remove from heat. Stir in the salt and let cool.
  3. This will make about two cups. After drizzling, you should have plenty left over. Perfect for stirring in your hot tea, drizzling over ice cream, standing in front of the fridge eating it by the spoonful…the possibilities are endless. Store leftovers in refrigerator.

Ingredients (Muffin)

1 1/2 cups all purpose flour

1/2 cup packed dark brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

5 tablespoons unsalted butter, melted and cooled

1 tablespoon Port Bourbon Orange Blossom Honey

3 ripe bananas mashed (about 1 1/4 cups)

1 large egg

1/2 teaspoon vanilla extract

1 bar plus 9 squares chopped Endangered Species Oat Milk Sea Salt & Almond Dark Chocolate (obviously the other 6 squares are for snacking!)

1/4 cup sliced almonds, toasted

Directions 

  1. Heat oven to 375. Line muffin tin with paper liners.
  2. Whisk flour, dark brown sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a smaller bowl, whisk honey, melted butter, mashed banana, egg, and vanilla until well blended.
  4. Add banana mixture to dry ingredients and use a fork to combine, until just mixed. Fold in chocolate. Fill muffin cups 3/4 full. Bake until a toothpick comes out clean, about 15-18 minutes.
  5. Let cool completely.
  6. When muffins are cool, drizzle as much or as little caramel over your muffins. Top with toasted almonds.
  7. Eat!