Imagine sinking your teeth into a moist and fluffy muffin, bursting with caramelised bananas and velvety toffee flavours.
Introducing our special Banoffee Muffins! These delightful muffins are a fantastic example of turning overlooked bananas into culinary delights while showing your love for the planet and your loved ones.
What makes these muffins even more special is their purpose of reducing food waste. This recipe is the perfect solution for those very black and overripe bananas that would otherwise go to waste.
By transforming them into these delectable treats, you’re not only treating yourself but also taking a step towards sustainability in the kitchen.
But the goodness doesn’t end there! Bananas, even when overripe, offer numerous health benefits. Packed with potassium, these muffins provide a natural boost to your well-being while satisfying your sweet tooth. It’s a win-win situation!
So, let’s celebrate in style by baking a batch of Banoffee Muffins! Your friends will be delighted by the irresistible flavours and touched by the thoughtfulness behind this homemade creation.
Trust me; it’s a culinary experience you don’t want to miss!
Ingredients:
- 100g dairy fudge
- 3 very ripe bananas
- 1 large free-range egg
- 3 tbsp milk (we went rogue and swapped out the milk for toffee liqueur)
- 3 tbsp vegetable oil
- ½ tsp vanilla extract
- 250g self-raising flour
- 1 tsp baking powder
- 125g caster sugar
- 1 tin Carnation Caramel (or dulce de leche)
- Handful of walnuts, roughly chopped for sprinkling
- Paper muffin cases
Cooking Instructions
- Preheat the oven to 180°C/fan160°C/gas mark 4. Line a 12-hole muffin tin with paper cases.
- Tear the fudge into small pieces and set aside. Put the bananas into a bowl and mash them with a potato masher until fairly smooth.
- Break the egg onto the bananas. Add the milk (or Toffee liqueur), oil and vanilla and mix together well.
- Sift the flour and baking powder into another large bowl. Add the sugar and fudge pieces, keeping some fudge back to top the muffins with. Pour the egg mixture into the flour and stir everything together. Keep the batter light by not over mixing.
- Spoon the mixture into the muffin cases until half full, add a generous teaspoonful of the caramel and then top with more of the batter. Sprinkle a little fudge and some chopped walnuts over the top of each muffin. Bake for 20 minutes.
- 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.
- Enjoy!
We want to see your beautiful creations! So don’t forget to tag us on social media so we can share on our Instagram, Facebook and LinkedIn
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This article is written by Kumud Gandhi – Food Scientist, nutritionist, writer & broadcaster. Kumud Gandhi is the science lead at The Cooking Academy and is a pioneer of science-based nutritional coaching to support people achieve productivity and wellness through nutritional management. She leads the ‘Wellness in the Workplace‘ division at The Cooking Academy
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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