soberandhungry's Blog

we love wine, we love food and we love sharing

Katie’s Naughty Banoffee Muffins

3 Comments

Some ingredients are meant to be together. Banana, fudge and cinnamon are so perfect together and so tasty that they are tipping the scales into being purely naughty. They are a ménage à trois in the muffin world. I have been inspired by a lot of recipes and this is my version of banoffee muffins.

Ingredients

  • 100g dairy fudge
  • 2 large very ripe bananas
  • 3 tbsp milk
  • 3 tbsp vegetable oil
  • 1tsp vanilla extract
  • 250g self-raising flour
  • 1 tsp baking powder
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Salt
  • 2 medium eggs
  • 100g golden caster sugar
  • 50g demerera sugar
  • 55g chopped pecan nuts

Instructions

  1. Preheat oven to 180°C
  2. Sit 12 large paper cases into a muffin tin
  3. Chop fudge into small pieces and set aside
  4. Mash bananas in a bowl. Add milk, oil and vanilla and combined with folk
  5. In a different large bowl sift the flour, baking powder, cinnamon and salt
  6. Break eggs into a separate bowl, add the sugars and whisk until light and fluffy
  7. Add the egg mix gently into the flour until just combined, don’t beat hard (at this point it will look like a dry lumpy mixture)
  8. Fold in the banana mix and fudge chunks keeping some for the tops (you will now have the texture of a normal cake mix).
  9. Spoon the mixture evenly into the cupcake cases
  10. Sprinkle a little fudge and some pecan nuts over the top of each muffin
  11. Bake for 25-30 minutes until a toothpick comes out clean from center
  12. Allow to Cool (if you can wait that long)
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Author: soberandhungry

we love wine, we love food and we love sharing

3 thoughts on “Katie’s Naughty Banoffee Muffins

  1. These look yummy

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