Banoffee muffins recipe

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12 large






10 min


20 min

Mix fresh bananas with soft caramel to create delicious banoffee muffins, perfect for parties, lunchboxes or just as afternoon snacks.


  • 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 tip for making Banoffee muffins

These muffins are delicious straight from the oven – perk them up the next day by microwaving for 10 seconds to warm the caramel

Click to rate
(116 ratings)
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