Preheat oven to 350 degrees Fahrenheit. Prepare 12-cup muffin tins with nonstick baking spray or lightly coat with softened butter.
Sift together dry ingredients of flour, baking powder, baking soda, and salt into a large bowl. Set aside.
Cream together bananas and sugar until smooth, about 3 minutes. Add eggs one at a time until creamy. Then, add melted butter and incorporate completely. Add vanilla.
Slowly add in dry ingredients just until combined. Stir in walnuts. Be careful not to over mix.
Fill each muffin tin three-fourths full. With the back of a spoon, make a small indention into the center of the batter.
Prepare salted caramel by adding caramels and heavy cream to microwave safe bowl. Microwave for about 1 minute at 60%, until caramels just begin to melt. Stir until smooth. Sprinkle in sea salt and stir to combine.
Spoon one teaspoon of salted caramel into the indention of the muffin batter.
Bake for 20-25 minutes. Remove from oven and allow to cool for about 3 minutes before removing from muffin tins. Allow to cool further to prevent any issues with the hot melted caramel.