Banoffee muffins
These banoffee muffins are a simple, delicious bake made with ripe bananas and sweet toffee pieces for that classic banoffee flavour. Quick to mix and perfect for breakfast, snacks, or lunchboxes, they deliver a moist crumb, caramel notes, and consistently great results.
If you’re looking for an easy banana muffin recipe with a toffee twist, this one is a winner — and they’re also a brilliant way to use up any over‑ripe bananas, turning them into something tasty instead of letting them go to waste.
Banoffee muffins
Ingredients
- 2 large over ripe bananas
- 100 g toffees, chopped into small chunks
- 125 ml vegetable oil
- 2 eggs, lightly beaten
- 250 g plain flour
- 100 g caster sugar
- ½ tsp bicarbonate of soda
- 1 tsp baking powder
Instructions
- Preheat the oven to 190°C/gas mark 5. Line a 12 muffin tin with muffin paper cases and set aside.
- Peel and mash the bananas and set aside.
- In a small bowl, add the oil and eggs together.
- In a large bowl add the flour, sugar, bicarbonate of soda and baking powder. Add the egg and oil mixture, along with the mashed bananas and mix together.
- Add the chopped toffees and combine together.
- Divide the mixture between the muffin cases and bake in the oven for 20mins or until they spring back when light pressed in the middle.
- Remove from the oven to cool on a wire rack.