5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
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For the muffins:

For the caramel topping:


  • Preheat your oven to 350 degrees and line a muffin tin with silicone or paper liners.
  • In a large mixing bowl, whisk the eggs and coconut sugar together.
  • Add the vanilla and coconut oil or grassfed butter and mix until smooth.
  • Stir in the mashed bananas until ingredients are combined.
  • In a smaller mixing bowl, combine all of the dry ingredients.
  • Slowly pour the dry ingredients into the bowl of wet ingredients and continue mixing until all of the ingredients are combined and mostly smooth.
  • Pour the batter into the lined muffin tin so each muffin is about 2/3 full.
  • Bake the muffins in the oven for 20 minutes. A toothpick will come out clean when they're ready.
  • While the muffins are baking, make your caramel sauce.
  • In a small sauce pan or skillet heat the coconut sugar and coconut milk over medium heat, stir until a silky caramel forms.
  • Let the caramel simmer over low heat until the muffins are done.
  • When the muffins are done remove from the oven and let cool for a few minutes.
  • Drizzle your topping over the muffins and serve.