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Easy Banana Caramel Muffins

Banana Caramel Muffins


  • Author: Helen
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 6 1x

Description

Quick, easy and deliciously moist banana caramel muffins. 

Serves 6.  Use the scaling buttons below to double or triple the quantity.


Ingredients

Scale
  • 200g (or 1 + 1/3 cup or 7ozself-raising flour (note 1 - read if you are based in the US)
  • 1/2 tsp sea or kosher salt
  • 3 ripe bananas (330g, 1.5 cups or 12oz) - mashed 
  • 90g (6tbsps or 3oz) melted unsalted butter
  • 120g (2/3 cup or 4ozbrown sugar
  • 1 egg
  • 2 tbsp milk 
  • 70g (or 1/3 cup or 2.5oz) caramel sauce 

Instructions

  1. Heat your oven to 220C or 430F.
  2. Prepare 6 muffin cases or grease a muffin tray.
  3. Mix the self-raising flour and salt in a bowl.
  4. Incorporate the mashed banana, unsalted butter, brown sugar, egg, and milk in another bowl.
  5. Add the bowl of dry ingredients and mix until a smooth thick muffin batter is formed.
  6. Spoon the batter into the cases or greased muffin tray until they are one-third full and then add a teaspoon-sized dollop of caramel sauce to each one. (note 2)
  7. Continue to fill the cases until they are two-thirds full and add another teaspoon-sized dollop of caramel sauce to each muffin.
  8. Spoon the remaining batter into the cases or muffin tray (it should reach the top) and finish with a final dollop of caramel sauce in each.
  9. Bake for 5 minutes at 220C or 430F. 
  10. Reduce the heat to 180C or 350F and continue to bake for a further 10-15 minutes.
  11. Check the muffins are baked by inserting a cocktail stick or cake tester into the middle. If it comes out clean the muffins are done if it comes out with batter the muffins need a little longer.
  12. Transfer the baked muffins to a cooling rack and enjoy.

Notes

  1. In the US self raising flour contains 1/2 tsp less baking powder per cup than UK self-raising flour. If you are based in the US use plain or all-purpose flour instead and add 2tsp baking powder.
  2. If the caramel sauce is a little stiff after being stored in the fridge place it in the microwave for 20 seconds to loosen it up and make it easier to spoon into the muffin cases. 
  • Category: Sweet
  • Cuisine: Western

Nutrition

  • Serving Size: 1
  • Calories: 393
  • Sugar: 33.6g
  • Sodium: 562.6mg
  • Fat: 13.5g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4.7g
  • Trans Fat: 0g
  • Carbohydrates: 64.8g
  • Fiber: 2.4g
  • Protein: 5.5g
  • Cholesterol: 63.4mg

Keywords: Banana Caramel Muffins