Bannoffee Caramel Muffins

ByFlorence Jackson on
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I know I’m not alone in thinking that a Bannoffee Pie is an elite dessert, so I decided to bring those flavours to these super simple Bannoffee Caramel Muffins. This is an easy, one bowl recipe. You just need to stir with a wooden spoon, no electric mixers here for maximum moisture.

The caramel I use is from a tin, but feel free to use any that you like. It adds a great depth of flavour to the actual muffins and means we can reduce the sugar a little. Make sure your bananas are as ripe as possible, to the point of browning. This gives a real banana flavour, with maximum sweetness and minimum starchiness.

For any muffin recipe, we keep moisture high and stirring low for the best texture. Feel free to add more nuts or chocolate chips, but I’m not convinced they need it! These will keep for a few days in an airtight container, making them a great grab and go breakfast or lunchbox snack. That said, eating them warm not long out of the oven is an unrivalled experience.

The recipe below makes about 12 muffins (I use two 6 hole muffin tins – like these ones)! These Bannoffee Caramel Muffins really are great for so many occasions, but for more muffin recipes, check out these Chocolate Ganache Filled Churro Muffins or these Bakery Style Blueberry Muffins. For videos, check my Instagram.

Bannoffee Caramel Muffins
Bannoffee Caramel Muffins

Bannoffee Caramel Muffins

Bannoffee Caramel Muffins: Caramel and banana muffins that are super moist and smell like pure heaven. Mix everything together in one bowl with a wooden spoon – no electric mixers needed!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12
Author: Florence Jackson

Ingredients

  • 3 Medium Bananas
  • 110 g Melted Butter
  • 50 g Light Brown Soft Sugar
  • 50 g Granulated Sugar
  • 200 g Caramel (I use tinned Carnation)
  • 1 Medium Egg
  • 210 g Plain Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • Remaining Caramel to Swirl
  • Chopped Nuts to Top Optional

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6. Line 12 muffin holes. 
  • In a large bowl, mash the bananas. Then add the butter, both sugars, caramel and egg (ensure the butter has cooled a little so the egg doesn't cook). Mix with a wooden spoon until combined (avoid electric mixer for the best muffins!).
  • Add the dry ingredients: flour, baking powder, baking soda and cinnamon Stir until just combined.
  • Scoop the batter into the lined pan, filling to 2/3rds of the way full. 
  • Add a tsp of caramel to each muffin, swirling a little. Then top with a sprinkle of chopped nuts (optional).
  • Bake for 20-25 minutes, until the tops are golden brown. Remove from the oven and leave to cool on a wire rack.

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