Monday, 19 September 2011

Sticky Toffee Banana Muffins

These are great if youre craving something sweet but not sugary! The bananas and pecans give lots of taste and the toffee makes it great for either breakfast or a snack.Makes 12 large muffins

Preparation time: 10 minutes

Cooking time: 20 minutes


275g (10oz) self-raising flour

1tsp baking powder

1tsp bicarbonate of soda

2 eggs

150ml (¼pt) milk

5tbsp vegetable oil

2 large ripe bananas, mashed

1tsp vanilla extract

397g can Carnation Caramel

100g (3½oz) chopped pecan nuts (optional)

You will also need:

12 hole muffin tin and muffin cases


1. Preheat the oven to 190°C, 375°F or Gas Mark 5.

2. Place the flour, baking powder and bicarbonate of soda into a bowl and mix well.

3. In a separate bowl, mix the eggs, milk, oil, mashed bananas and vanilla. 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 – its nice to see little pockets of caramel bubbles in the finished muffins.

5. Place muffin cases in the tin and spoon the mixture into the cases until quite full. Top with the chopped pecan nuts, if using.

6. Bake in the preheated oven for 20 minutes and eat fresh and warm.

Cooks tip

These muffins are delicious straight from the oven – perk them up the next day by microwaving for 10 seconds to warm the caramel.


  1. Yum they sound amazing!

  2. yummy another one for me to try, thanks Debbie x


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