There's a brown sugar/Splenda - pecan streusel on top ~ with a CARAMEL DRIZZLE over that. Very FAST & EASY to make! (Leftovers can be heated up in the microwave for about 15 seconds, for a fresh-baked flavor)
BANANA CARAMEL PECAN Streusel MUFFINS
1 ripe banana, peeled ……….................1/4 cup vegetable oil
1/4 cup white sugar ~or~ 1/4 cup regular white Splenda (not baking blend)
1/4 cup dark brown sugar ~or~ 1/4 cup brown Splenda blend
2 cups flour ………………………………2 tsp baking powder
1/2 tsp baking soda (increase to 1 tsp. ONLY if using Splenda)
1/2 tsp salt.............................................1/2 tsp. nutmeg
1/2 cup milk, any kind (I like unsweetened almond or cashew milk)
2 eggs.....................................................1/2 tsp. caramel extract
1 TB caramel syrup or ice cream topping (can be sugar-free)
1/4 to 1/2 cup chopped pecans
STREUSEL:
1 TB vegetable oil....................................2 TB dark brown sugar or brown Splenda blend
about 1/4 cup chopped pecans.................dash of nutmeg
mix together in small bowl and set aside
Easy CARAMEL DRIZZLE:
The easiest way is to use about 2 TB canned vanilla frosting (with sugar or sugar-free), whisked with about 2-3 tsp. CARAMEL liquid coffee creamer (with sugar or sugar-free) ~ and you can add a quick squirt of the caramel syrup too, if you want.
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Preheat oven to 350. Put cupcake liners in muffin pans (6 jumbo or 10-12 regular-size).
Beat vegetable oil & sugars/Splendas together in electric mixer bowl; add eggs and beat in. Then beat in baking soda & powder, salt, nutmeg, caramel extract and caramel syrup. Scrape down sides of bowl and paddle.
Gradually add 1 cup of flour. Gradually beat in the soft banana ~ then gradually beat in the milk. Then gradually add the other cup of flour. Stop and scrape down sides of bowl ~ beat about 30 seconds on medium. Stop and fold in nuts.
I put 2 ice cream scoops of batter into each jumbo muffin tin ~ start with 1 ice cream scoop for regular-sized, and then add by TB if needed. (My "pet peeve" are muffins and cupcakes that are just too "skimpy" and barely reach the top of the liners.) I like the batter to come nearly up to the top of the paper liners. Then sprinkle the STREUSEL on top.
Bake the jumbo muffins about 17-20 minutes (or until cake tester comes out clean). The smaller muffins should be checked after about 14 minutes (another "pet peeve" is over-baked muffins and breads). Take the pan out and put on a rack. You can drizzle the CARAMEL on now (for a translucent glaze) or wait until the muffins are cooler (for an opaque glaze). Let the muffins cool in the pan for about 20-30 minutes though, before you take take them out to cool completely on a rack.