Banoffee muffins recipe

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serves: 12
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 20 min

Nutrition per portion

Calories 292 kCal 15%
Fat 12.2g 17%
  -  Saturates 2.3g 12%
Carbohydrates 39.1g 15%
  -  of which Sugars 23g 26%
Protein 6.2g 12%
Salt 0.2g 3%
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  • 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.

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