Soft Banana Muffins with a Dulce de Leche Heart
These tender, fluffy banana muffins hide a creamy dulce de leche surprise at their center, turning a simple snack into a little moment of joy. Made without butter or refined sugar, they're a wholesome treat ideal for kids' snack time or a light breakfast. With just a handful of pantry staples and 30 minutes, you'll have golden muffins straight from the oven.
🛒 Ingredients
5 servings
- 1 large ripe banana
- 2 eggs
- 3 tablespoons oat flour
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 5 teaspoons sugar-free creamy dulce de leche
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Directions
- 1
Preheat your oven to 350°F (180°C) or your air fryer to 320°F (160°C). Mash the ripe banana thoroughly with a fork in a large mixing bowl until completely smooth.
- 2
Add the eggs to the mashed banana and whisk vigorously until the mixture is slightly frothy and fully combined.
- 3
Stir in the oat flour, milk, vanilla extract, and ground cinnamon. Mix until a smooth, even batter forms with no lumps.
- 4
Gently fold in the baking powder with a spoon — avoid overmixing at this stage to keep the muffins light and airy.
- 5
Spoon batter into greased muffin cups (silicone or paper), filling each about halfway. Press a small teaspoon of dulce de leche into the center of each one.
- 6
Cover the filling with the remaining batter, leaving a little room at the top for the muffins to rise. Optionally, place a banana slice on top for a decorative finish.
- 7
Bake for 20 minutes in the oven (or 10 minutes in the air fryer) until golden and a toothpick comes out clean. Let cool before unmolding.
💡 Chef's Tip
The riper the banana — ideally with a well-speckled skin — the sweeter and more flavorful your muffins will be. Swap cow's milk for oat or almond milk to make them dairy-free.
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