Sticky Toffee Banoffee Muffins. The summer holidays are over and the kids are back at school, so cheer your family up by making these delicious Banoffee Muffins – created by the queen of. Sticky toffee, banana muffins are guaranteed to sell out for any bake sale and are a great sweet treat for lunchboxes to beat the back-to-school blues! Banoffee pie and sticky toffee pudding are two classic British desserts. Sticky Toffee Banoffee Muffins

You can have Sticky Toffee Banoffee Muffins using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Sticky Toffee Banoffee Muffins
  1. It’s of self-raising flour.
  2. You need of baking powder.
  3. It’s of bicarbonate of soda.
  4. It’s of eggs.
  5. It’s of milk.
  6. It’s of vegetable oil.
  7. Prepare of large ripe bananas, mashed.
  8. Prepare of vanilla extract.
  9. It’s of carnation caramel.

Mix fresh bananas with soft caramel to create delicious banoffee muffins, perfect for parties, lunchboxes or just as afternoon snacks. Top tip for making Banoffee muffins. These muffins are delicious straight from the oven - perk them up Related Recipes. The summer holidays are over and the kids are back at school, so cheer your family up by making these delicious Banoffee Muffins - created by the queen of all things homemade, Kirstie Allsopp.

Sticky Toffee Banoffee Muffins step by step

  1. Preheat oven to 190°C. Place the flour, baking powder and bicarbonate into a bowl and mix..

  2. In a separate bowl, mix the eggs, milk, oil, mashed bananas and vanilla..

  3. Add the wet mixture to the dry ingredients and stir until just combined, without beating..

  4. Drop spoonfuls of the caramel into the mixture, gently swirl through, but don't mix it in..

  5. Place muffin case in the tin and spoon the mixture into the cases until quite full. Bake for 25 minutes..

Packed with banana as well as gorgeous caramel swirls, these delightfully soft, sticky and sweet banana. Place muffin cases in the tin and spoon in the muffin mix. Top with the chopped nuts, if you like them. Variation of the old sticky date pudding, but easier to serve this way. I haven't frozen these, but I would imagine they would freeze ok, and then reheat in the Spoon into muffin pan, any size, but cooking times based on normal muffin pan.