Best 4 Banoffee Muffins Recipes

BANOFFEE MUFFINS

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Line a 12-hole muffin tin with paper cases. If you don't have paper cases, just grease the tin really well: tear off a piece of butter wrapper and use it to rub a little piece of butter all over the insides of the holes.
• Break the fudge into small pieces, or cut into small pieces using a small knife and set aside. Put the bananas into a bowl and mash them, either with your hands (if they are clean!) Or a potato masher until fairly smooth. Crack the egg onto the bananas. Add the milk, oil and vanilla and use a fork to mix everything together well.
• Sift the flour and baking powder into another large bowl. Add the sugar and fudge pieces, keeping some for the tops. Pour the egg mixture into the flour and stir together. Don't stir it too much - you want to keep some air inside so that the muffins are light when they are cooked.
• Spoon the mixture into the muffin cases and sprinkle a little fudge over the top of each muffin. Bake for 20 minutes. Ask an adult to help you remove the tin from the oven. To test if the muffins are cooked, carefully poke a skewer into the middle of one. It should come out clean (except for a little bit of fudge). Leave to cool on a wire rack before you eat them as the fudge will be very hot.

BANOFFEE MUFFINS RECIPE

Steps:

• 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.

BANOFFEE MUFFINS

Steps:

• If you need to caramelise your condensed milk, here is the technique I used. Firstly, measure out your 1/2 C into a small pie plate. Cover this with tinfoil. Place this pie dish inside a larger one and fill that with water. Cook in the oven for about an hour at 425 degrees F. This should make it thick and caramel coloured. It is not recommended to heat it in the tin. There are other techniques available using the stove top or the microwave.
• Place your gingernuts in the bottom of the muffin pans. A slight spray of cooking oil might help here as they proved a little difficult to extract intact without it.
• Preheat your oven to 425 degrees F.
• Sift together flour and baking powder and stir in the sugar. Make a well in the centre.
• Mix together the caramelised condensed milk and mashed bananas in a separate bowl.
• Whisk together oil, egg and milk and combine with caramel bananas.
• Fold these into the dry ingredients and spoon into muffin trays. Mixture is quite runny.
• Sprinkle almonds on top of each muffin, to taste.
• Bake for 12-15 minutes.
• Eat and enjoy.

BANOFFEE MUFFINS WITH CREAM & SALTED CARAMEL

Steps:

• Heat oven to 200C/180C fan/gas 6. Prepare a muffin tin by thoroughly buttering and lining with cases. In a bowl, mash three bananas, then stir in 50g yogurt. In another bowl, sift in the flours, baking powder, cardamom and a pinch of salt, and stir to combine.
• Add the eggs and sugar to the bowl of a stand mixer, then whisk until pale and frothy - about 3 mins. Slowly pour in the melted butter in a steady stream, then add the vanilla. Turn the speed down, then add the flour mixture, 2 tbsp at a time, alternating with the yogurt and banana mix, until everything is incorporated. Mix in the walnuts for no longer than 20 seconds. Divide the mixture between the muffin cases. Bake for 25-30 mins or until a skewer inserted comes out clean.
• Meanwhile, make the salted caramel by heating the butter, cream and sugar in a non-stick pan until simmering. Remove from the heat, then add the salt - you want enough to pique the sauce, but it shouldn't taste salty.
• Once the muffins are cooked, remove from the oven and leave to cool on a wire rack. Whip the cream to soft peaks, fold through 2 tbsp yogurt and slice the final banana. Spoon or pipe the cream onto the muffins. Top with the sliced banana and drizzle with salted caramel.