Banana and Salted Caramel Muffins

Serves: 8

You will need

250g self-raising flour
2 tsp baking powder
25g porridge oats
½ tsp mixed spice
30g Demerara sugar
2 bananas
3 tbsp salted caramel sauce
2 eggs
50g vegetable oil
100g natural yogurt (preferably not low fat)
2 tbsp milk
Bacofoil® Non-Stick Baking Paper


1. Preheat the oven to 170ºC fan/190ºC/Gas 5. Cut 8 large squares of Bacofoil® Non-Stick Baking Paper, approximately 15cm x 15cm and push each one into the muffin tin holes (this will ensure the muffins do not stick to the paper cases). Use a tiny dot of butter in the base of each hole to keep the paper in place if needed

2. Sift the flour and baking powder into a large bowl and stir in the oats, mixed spice and sugar

3. Mash the bananas with a fork then add to another bowl and mix in 3tbsp of caramel sauce, the eggs, oil, yogurt and 1-2 tbsp milk

4. Tip the banana mixture into the dry ingredients in the large bowl and mix quickly and gently until just combined. It doesn’t matter if it looks a bit lumpy as long as all the flour is incorporated

5. Spoon into the muffin cases, so they are about ¾ full and sprinkle on a few extra oats. Bake for 30 minutes until risen and golden then allow to cool

6. Once cool, melt 2 tbsp caramel sauce on medium power in the microwave for 3 seconds, then drizzle over the muffins. Decorate with banana chips if desired.

Recipe courtesy of Bacofoil®

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