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Banana and caramel muffins


Makes: 12
timePrep time: 15 mins
timeTotal time:
Banana and caramel muffins
Recipe photograph by Martin Poole

Banana and caramel muffins

The perfect lazy weekend treat

Makes: 12
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
326Kcal
Fat
15gr
Saturates
9gr
Carbs
44gr
Sugars
26gr
Fibre
1gr
Protein
5gr
Salt
0.5gr

Edd Kimber

Edd Kimber

Also known as 'The Boy Who Bakes', Edd was the first GBBO winner in 2010 and has since become a familiar face on TV and in magazines. In addition to a thriving blog and podcast Stir The Pot, he has published three cookbooks, The Boy Who Bakes, Say it With Cake and Pattiserie Made Simple.
See more of Edd Kimber’s recipes
Edd Kimber

Edd Kimber

Also known as 'The Boy Who Bakes', Edd was the first GBBO winner in 2010 and has since become a familiar face on TV and in magazines. In addition to a thriving blog and podcast Stir The Pot, he has published three cookbooks, The Boy Who Bakes, Say it With Cake and Pattiserie Made Simple.
See more of Edd Kimber’s recipes

Ingredients

  • 3 medium overripe bananas
  • 100ml natural yogurt
  • 175g light muscovado sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 150g unsalted butter, melted
  • 225g self-raising flour
  • 120g Carnation Caramel (from a tin)
For the crumble topping:
  • 50g plain flour
  • 25g caster sugar
  • 25g cold unsalted butter
  • 15g rolled oats

Step by step

Get ahead
The baked muffins will keep for up to a couple of days in an airtight container and can also be frozen (add the caramel filling once defrosted).
  1. To make the topping, mix the flour and sugar in a medium bowl, add the butter and rub together until the mixture resembles coarse breadcrumbs. Add the oats and stir to combine. Cover and chill until needed.
     
  2. Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole muffin tin with paper cases, set aside. Mash the bananas in a large bowl with a fork until no large lumps remain, add the yogurt, sugar, eggs, vanilla and melted butter; mix together until smooth. Sift in the flour and ½ teaspoon of salt; mix well.
  3. Divide the mixture equally between the prepared muffin cases, then remove the crumble from the fridge and sprinkle on top.
  4. Bake for 30-35 minutes or until a skewer inserted into the muffins comes out clean. Set aside to cool. Once the muffins have cooled, use a teaspoon to dollop a small amount of Carnation Caramel on each one.

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