These mouthwatering banoffee muffins take a classic British dessert and give it a bite-sized twist.
While this banoffee muffins recipe still calls for classic banoffee ingredients such as bananas and caramel, we’ve also added pecans and vanilla extract for a nutty undertone. Once made, we suggest you eat these muffins warm once cooked. Leftovers can easily be warmed up in the microwave for 10 seconds to quickly reheat the caramel.
- 275g self-raising flour
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 2 eggs
- 150ml (¼pt) milk
- 5tbsp vegetable oil
- 2 ripe bananas, mashed
- 1tsp vanilla extract
- 397g can caramel
- 55g chopped pecan nuts (optional)
- You will also need:
- 12 hole muffin tin and muffin cases
Preheat the oven to 190°C, 375°F or Gas Mark 5.
Place the flour, baking powder and bicarbonate of soda into a bowl and mix well.
In a separate bowl, mix the eggs, milk, oil, mashed bananas and vanilla. Add the wet mixture to the dry ingredients and stir until just combined, without beating.
Drop spoonfuls of the caramel into the mixture, gently swirl through, but don’t mix it in – its nice to see little pockets of caramel bubbles in the finished muffins.
Place muffin cases in the tin and spoon the mixture into the cases until quite full. Top with the chopped nuts, if using.
Bake in the preheated oven for 20 minutes and eat fresh and warm.
Top tips for making banoffee muffins:
If you're not one for browned bananas, toss them in a little lemon juice before mashing them and adding them to the batter. This will keep them fresher for longer and stop them from turning brown so quickly in the mixture.