Banoffee Muffins
TIP: Dipping a spoon in boiling water helps with the spreading of the caramel topping.
- Contains Eggs
- Contains Dairy
Ingredients
- 7oz self-raising flour
- 1 tsp mixed spice
- ½ tsp salt
- 2 ripe bananas, approx. 320g with skins on
- 7oz light brown sugar
- 3.5oz vegetable oil
- 2 large eggs, beaten
- 1 tsp vanilla essence
- 1.75oz chocolate chips
- 3.5oz thick caramel or dulce de leche
- 12 dried banana chips to decorate
Instructions
Step 1
Sift the flour, mixed spice and salt into bowl.
Step 2
In a large mixing bowl, peel and mash the bananas until smooth. Mix in sugar, oil, eggs, vanilla essence and whisk together until the oil is incorporated.
Step 3
Slowly add the dry ingredients to bananas and whisk continually to combine, stir in chocolate chips.
Step 4
Without a crisper plate inserted. Place 6 double thickness muffin cases in each drawer, spoon mixture between the muffin cases filling 3/4 full. Select zone 1, select BAKE, set temperature to 160°C, and set time to 15 minutes. Select MATCH. Press the START/STOP button to begin cooking.
Step 5
When zone 1 time reaches 5 minutes, check whether muffins are cooked through. Cooking is complete when a wooden skewer inserted in the centre comes out clean. Remove muffins from drawer and let cool on a wire rack for 5 minutes before serving. Top each muffin with a spoonful of caramel and a banana chip.