Nutty Banoffee Muffins

 These scrumptious banoffee muffins, packed with walnuts and caramel by Dr. Oetker are not only delicious, they're also incredibly quick and simple to make! 

Brought to you by Dr. Oetker

 

Nutty Banoffee Muffins

Nutty Banoffee Muffins

Preparation and cooking time: 40 minutes Makes: 12 Ingredients:

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  • Dr. Oetker Muffin Cases
  • 225 g Wholewheat Plain Flour (8 oz)
  • Dr. Oetker Bicarbonate of Soda Sachet (1 tsp)
  • 115 g Light Brown Sugar (4 oz)
  • 50 g Walnuts (2 oz) finely chopped
  • Medium Egg beaten
  • 200 ml Low Fat Buttermilk (7 fl.oz)
  • 60 ml Sunflower Oil (4 tbsp)
  • Banana large ripe, peeled and mashed
  • 10 ml Dr. Oetker Caramel Flavour (2 tsp)
  • 20 g Dried Banana Chips (12 Chips)

Method:

  1. Preheat the oven to 190°C (170°C Fan Oven, Gas Mark 5). Line a muffin tin with 12 Muffin Cases. Sift the flour and Bicarbonate of Soda into a mixing bowl, adding any husks that remain behind in the sieve. Stir in the sugar and walnuts. Make a well in the centre of the mixture.
  1. In a measuring jug, mix together the egg, buttermilk, oil, mashed banana and Caramel Flavour. Pour into the well and mix to form a thick batter.
  1. Spoon into the Muffin Cases. Put a banana chip on top of each and bake in the oven for about 20 minutes, until risen and lightly golden. Transfer to a wire rack to cool. Serve warm or cold.

TIP: Wrap and store for 24 hours before serving for an even moister, flavoursome bake.


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