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!
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
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    25 mins PT25M

Each muffin typically contains

  • Energy 1100kJ 261kcal 13%
  • Fat 8.0g 11%
  • Saturates 2.3g 12%
  • Sugars 22.7g 25%
  • Salt 0.65g 11%

of an adult's Reference Intake (RI)*
Energy per 100g: 1227kJ/292kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  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.

Discussion Board

  • Chereelio
    September 05, 2015
    Just made these with my 4 year old and we both love them warm from the oven! A definite favourite x
  • Stinty
    June 13, 2015
    Made these muffins, very easy recipe, delicious muffins. Will definitely make them again!
  • Kitty cat
    February 23, 2014
    I've made a few variations of Banana muffins but these are by far the best. My family loved them the caramel makes them lovely and sticky and moist will be definitely making again!!
  • Kris
    November 21, 2013
    Just made these muffins and are so nice that I would like to freeze some, is it ok todo this

    Carnation says:
    Hi Kris, baking these ahead of time and freezing them is a great idea. Defrost them completely before serving.
  • Alex
    October 30, 2013
    They're amazing. Everyone in my family loves it. They're nice and moist and the recipe is nice and easy :)
  • Jacko
    August 26, 2013
    I made the banoffee Muffin with White Spelt instead of self raising flour and it works and is much better for you,so Carnation lovers give it a try!
  • Jacko
    August 22, 2013
    Is it possible to use spelt whole grain instead of self raising?

    Carnation says:
    Hi Michael, we've not tried this but if you do let us know the results! We love healthy alternatives
  • Tilly08
    June 25, 2013
    Have just made these-they are so delicious-didn't stick to my silicone cases!
  • Ann B
    June 04, 2013
    Lovely texture but decided I'm not keen on cooked banana!
  • 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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