*MUFFIN PORN* Banoffee Muffins

We've just spent the loveliest weekend up visiting family in Stratford Upon Avon and I wanted to thank them for having us with some baked goodies! 

But alas, it all sort of went tits up...

Me and my tiny pea brain made these deeelicious banoffee muffins, piped and decorated with homemade caramel buttercream, caramel sauce, chocolate shavings, the lot! Before remembering I'd left my cake tin at a friend's after baking her an engagement cake. Sooo I had no mode of transport for the marvellous muffins.

So genius over here decided to stuff them in a tupperware box upside down, buttercream top to buttercream top...

Safe to say they looked much less appetising than this when I revealed them to my family!

But the main thing was that they tasted scrummy right?

A LITTLE  NUGGET OF WISDOM //

This was my first ever muffin attempt and they turned out great taste wise, maybe not so great texture wise. When you're mixing this up, don't over mix it. I made the error of putting all the ingredients in a food processor and blending it for it's life! Mainly because the bananas were being stubborn. 

I learnt afterwards that less mixing should mean a less dense bake, so a more fluffy muffin than these!

Lesson learnt for next time and for you guys!

What you'll need // 

3 ripe bananas

120ml milk

140g oats

150g self raising flour

3 eggs

1 tsp vanilla extract

1 tsp cinnamon

245g natural yogurt

2 tbsp honey

For the caramel sauce

160g dark brown sugar

40ml cold water

100ml evaporated milk (Carnation)

For the caramel buttercream

110g icing sugar

50g room temperature butter

1 tbsp of caramel sauce mixture

What to do //

Preheat oven to 180 degrees C fan and put 12 cases into a muffin tray.

Mush up 2 and a half bananas with a fork, (leave half a 'nana for decoration).

Into a food processor pour all of your muffin ingredients and gently blitz but only for about 10 seconds!

Pour your mixture evenly into the muffin cases and bake for 20-25 minutes. Check muffins with a skewer and leave to cool.

For your caramel sauce, pour your cold water and dark brown sugar into a large saucepan. On a medium heat stir until sugar is dissolved. Continue cooking without stirring until the mixture is a golden brown colour but be careful not to burn! 

Remove from heat and add evaporated milk. Stir mixture and gently simmer for a few more minutes. Remove from heat. 

For the buttercream, mix the butter, sifted icing sugar and a tbsp of the caramel sauce and spoon into a piping bag. 

Cut a small, deep hole in each muffin, pour a teaspoon of the caramel sauce into the hole and cover back up with the cut out piece, (if you haven't already eaten it!)

Pipe over your buttercream, drizzle more of the caramel sauce over the top, grate some choccie and cut a little piece of 'nana, because, well, you can't have enough decoration!

The muffins themselves are actually quite healthy... if you remove the caramel sauce and buttercream! There's no refined sugar or butter in the actual muffin recipe, so knock yourself out kids! 

If you follow my Instagram you would have seen me baking these babies and stuffing my chipmunk cheeks to my hearts content on Instastories. So don't miss my next bake along :)

Enjoy the rest of your weeks folks!

Betty x