Easy Banana Caramel Muffins (Banoffee Muffins)

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5 from 1 vote

Easy Banana Caramel Muffins (Banoffee Muffins)

Quick, easy and deliciously moist banana caramel muffins.

Prep Time15

Cook Time15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 343kcal

Author: Helen

Ingredients

200 g self-raising flour (note 1 - read if you are based in the US)
½ tsp sea or kosher salt
3 ripe bananas mashed
90 g unsalted butter melted
120 g brown sugar
1 egg
2 tbsp milk
70 g caramel sauce

Metric - US Customary

Instructions

Heat your oven to 220C or 430F.
Prepare 6 muffin cases or grease a muffin tray.
Mix the self-raising flour and salt in a bowl.
Incorporate the mashed banana, unsalted butter, brown sugar, egg, and milk in another bowl.
Add the bowl of dry ingredients and mix until a smooth thick muffin batter is formed.
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)
Continue to fill the cases until they are two-thirds full and add another teaspoon-sized dollop of caramel sauce to each muffin.
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.
Bake for 5 minutes at 220C or 430F.
Reduce the heat to 180C or 350F and continue to bake for a further 10-15 minutes.
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.
Transfer the baked muffins to a cooling rack and enjoy.

Notes

In the US self raising flour contains ½ 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.
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.

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