When I say something is the “best,” I’m not fooling around.
Know how I know these are the best muffins? Because they are based off of the banana bread sold from that famous little green shack in Maui—Julia’s. My Coconut-Walnut Banana Bread is my own rendition of her recipe, with added crunch and texture from walnuts and coconut.
But these muffins? No nuts, no coconut, just the moistest, sweetest, most heavenly banana bread you’ve ever tried in muffin form…plus a layer of homemade dulce de leche 😉 Because yes, apparently it is possible to improve upon perfection (as long as it includes ooey, gooey dulce de leche).
Oh how I wish these photos could do the muffins justice. They look so unassuming…plain, brown, and altogether unspectacular. But, when you take that first bite you realize these are so much more. The outside is sticky sweet, the inside is moist beyond belief, and the bottom holds a surprise layer of glorious deuce de leche. The top is no longer the best part of the muffin!
Like with any good banana bread, the key here is to use VERY ripe bananas. I like mine almost fully black. And no, I don’t mean spotted. Actually, I won’t even eat a banana plain unless it has dark spots all over the outside. Is anyone else like that? Mikey prefers them just barely green, which I find totally gross. I think the texture and taste of a banana isn’t fully developed until the spots form. Am I weird? Yes, probably. Whatever.
Oh, did you know it’s so super simple to make your own dulce de leche? Like seriously…you open a can of sweetened condensed milk, pour it in a baking dish, and cook it in the oven until it’s golden. Boom. Dulce de leche.
The dulce de leche is such a delicious addition that complements the banana flavor perfectly. I am beyond fond of bananas and caramel-y flavors together. Actually, my Banana Tarte Tatin is like one of my favorite desserts, ever, specifically for that reason.
In any event, you’re going to adore these muffins as much as I do—I’m sure of it! And the best part? Since they’re “banana bread” you can totally get away with eating them for breakfast…even with the dulce de leche 😛
(Also, how cute are those muffin/cupcake liners?! They look like flowers when you unwrap them. I’m in love.)