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Preheat oven to 350F
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Prepare 18 regular sized muffin/cupcake cups with baking spray or paper liners.
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Lightly spray top of pan with baking spray to help prevent caramel from sticking.
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CARAMEL BUTTER TOPPING:
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Mix well caramel and butter until smooth.
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Set aside.
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MUFFIN BATTER:
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In a large bowl wisk together all dry ingredients except sugar.
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In another bowl mash bananas, then sprinkle with sugar.
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Stir well.
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Wisk in all wet ingredients into mashed banana mix.
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Add wet to dry and stir until just incorporated.
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Do not overmix.
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ASSEMBLY:
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Fill muffin cups to 1/4 full with muffin batter.
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Spoon about a half teaspoon of the caramel sundae topping (not the butter mix one) into the center of each cup.
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Then fill muffin cups to 3/4 full with batter.
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Make a small dimple in center of each (may be hard cuz batter is thicker and sticky)
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Spoon about 1/2 tsp.
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Of the caramel butter topping mix in center of each where u put the dimple.
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Its ok if u don't get it exact as it will melt during baking and run to the side.
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It may over spill as the muffin rises.
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(Which is ok, u can spoon it over directly when it comes out of oven) (if needed)
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Bake about 20 minutes or until toothpick inserted into center comes out clean.
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Immedietly remove muffins from pan and transfer to wire rack for cooling.
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(They will be super hot!
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And the caramel will stick to u and burn you so remove carefully) ( I used a butter knife to pop them out and then transferred.
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Its easier)
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Serve warm or cooled and enjoy!
