Banoffee Muffins

Sticky toffee, banana muffins are guaranteed to sell out for any bake sale and are a great sweet treat for lunchboxes to beat the back to school blues!
Ingredients
Serves: 12
  • 275g self-raising flour
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 2 eggs
  • 150ml milk
  • 5tbsp vegetable oil
  • 2 ripe bananas, mashed
  • 1tsp vanilla extract
  • 397g can Carnation Caramel
  • 55g chopped pecan nuts (optional)

You will also need...

12 hole muffin tin and muffin cases

Find out more
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy

  • 20 mins
    total prep time

    25 mins
    ready to serve in

8 I've made it

Each muffin typically contains

  • Calories 249 12%
  • Sugars 21.6g 24%
  • Fat 8.0g 11%
  • Saturates 2.3g 12%
  • Salt 0.66g 11%

of an adult's guideline daily amount*
* GDAa are guidelines. Personal requirements vary depending on age, gender, weight and activity levels.

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  1. 1. Preheat the oven to 190°C (170°C for fan ovens) Gas Mark 5.
  2. 2. Mix the flour, baking powder and bicarbonate of soda in a bowl.
  3. 3. In another bowl, mix the eggs, milk, oil, mashed bananas, vanilla and a dollop of the caramel. Then, mix this gently into the flour until just combined, don’t beat hard (if it looks lumpy its right!).
  4. 4. Gently swirl through the rest of the caramel until rippled.
  5. 5. Place muffin cases in the tin and spoon in the muffin mix. Top with the chopped nuts, if you like them. Bake for about 20 minutes, cool slightly then tuck in!
  6. These muffins are scrumptious straight from the oven – perk them up the next day by microwaving for 10 seconds to warm the caramel.

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Discussion Board

  • BurkeysBird
    March 17, 2013
    I found that the batter was too much for twelve muffins,probably get fourteen out of them. Also the muffins stuck to the cases. Maybe better when cold. Lovely taste though and not too sweet.
  • MolaMoo
    September 22, 2012
    These were so easy to make, and delicious to eat! They didn't last long.

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