Scrumptious Sticky Toffee Banoffee Muffins

Ready in:
 15 to 30 mins

Eco Friendly Quick Make

  • 275g self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 free-range eggs
  • 150ml milk
  • 5 tbsp vegetable oil
  • 2 large ripe bananas, mashed
  • 1 tsp vanilla extract
  • 397g can Carnation Caramel
  • 100g chopped pecan nuts (optional)
You'll also need
  • 12- hole muffin tin and muffin cases
  • 1

    Preheat the oven to 190C/375F/Gas 5. Place the flour, baking powder and bicarbonate of soda into a bowl and mix well.

  • 2

    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.

  • 3

    Drop spoonfuls of the caramel into the mixture, gently swirling through, but don’t mix it in – it's nice to see little pockets of caramel bubbles in the finished muffins.

  • 4

    Place muffin cases in the tin and spoon the mixture into the cases until quite full. Top with the chopped pecan nuts, if using.

  • 5

    Bake in the preheated oven for 20 minutes and eat fresh and warm.

  • PER SERVING: 8.1g FAT (Excluding extras)

Scrumptious Sticky Toffee Banoffee Muffins was taken from COOK VEGETARIAN

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