Banoffee Muffins Recipe

Name: Banoffee Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ginger nuts (or one per muffin); 1 cup flour; 2 teaspoons baking powder; 1/4 cup brown sugar; 2 bananas (mashed); 1/2 cup caramelised condensed milk; 1/4 cup canola oil; 1 egg; 1/4 cup milk; sliced almonds

Servings: persons

1
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.
2
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.
3
Preheat your oven to 425 degrees F.
4
Sift together flour and baking powder and stir in the sugar. Make a well in the centre.
5
Mix together the caramelised condensed milk and mashed bananas in a separate bowl.
6
Whisk together oil, egg and milk and combine with caramel bananas.
7
Fold these into the dry ingredients and spoon into muffin trays. Mixture is quite runny.
8
Sprinkle almonds on top of each muffin, to taste.
9
Bake for 12-15 minutes.
10
Eat and enjoy.

645

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ginger nuts (or one per muffin), 1 cup flour, 2 teaspoons baking powder, 1/4 cup brown sugar, and more.

Yes, Banoffee Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banoffee Muffins

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