Jumbo Banana Muffins with Caramel Drizzle – huge on flavor and size! The drizzle of caramel being the icing that tops the “muffin” makes this a decadent like muffin, but its lower in sugar and fat!

A few weeks ago I bought a Wilton Jumbo Muffin/Popover pan on clearance at JoAnn’s Fabric & Craft Store.  It happened to catch Grumpy’s eye and he pointed it out to me.  If it weren’t for him, I may have just overlooked it.  While I have wanted a popover pan, I haven’t been on a “mission” to find one.  However, Grumpy saw it and thought Jumbo Banana Muffins.  Of course, I had to accommodate his thought.  I admit, it took me a couple of weeks, but this morning I finally made him some muffins.  Am I ever happy that I did!  I didn’t realize how great that pan would work for Jumbo Muffins.

I thought for sure I wouldn’t like how they looked when they came out.  I also thought for sure that the pan was going to stick on me because I didn’t have jumbo muffin wrappers.  I was wrong.  It worked amazing without the wrappers.  So, not only was Grumpy happy when he got up this morning, I was happy because I had a success!

He loves banana walnut bread so I made these muffins with walnuts.  I didn’t have a lot of granulated sugar on hand so I used some Splenda Sugar Blend that I happened to have.  I made a caramel drizzle for this and while I thought about using the Splenda Brown Sugar Blend, I decided against it.  While I love to use it in cooking, I felt it was going to be too dark for my liking when it came to a drizzle.  I went with regular Light Brown Sugar.  Oh heavenly yumminess.  Love this drizzle.  🙂  I have a feeling Grumpy did too!


Jumbo Banana Muffins with Caramel Drizzle
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 5 muffins
Banana muffins made with Splenda Sugar Blend
  • 1/4 cup Crisco solid shortening
  • 1/2 cup Splenda Sugar Blend
  • 1 large egg
  • 3 medium sized ripe bananas, mashed
  • 1/2 cup chopped walnuts (optional)
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Caramel Icing:
  • 2 tablespoons butter
  • 2 tablespoons Light Brown Sugar
  • 1 tablespoon half and half
  • 1/2 cup confectioners’ sugar
  1. In a large mixing bowl, using a hand mixer, cream shortening and Splenda Sugar blend together until fluffy. Add egg, banana and vanilla extract and mix until incorporated.
  2. In a medium sized bowl, combine flour, baking soda, and salt. Stir into wet ingredients until just moistened.
  3. Stir in chopped walnuts.
  4. Scoop into Jumbo Muffin tin that has been coated with cooking spray until 2/3 full. Note: if like me you have a super jumbo pan, you can use two large cookie scoops per cup. This will only fill 5 cups. Bake at 350 for 28 minutes or until toothpick comes out clean when inserted.