• Makes: 8 large muffins
  • Preparation Time: Approx. 30 minutes
  • Cooking Time: Approx 30 minutes

Ingredients:

  • Non-Stick baking paper
  • 250g self-raising flour
  • 2 tsp baking powder
  • 25g porridge oats
  • ½ tsp mixed spice
  • 30g Demerara sugar
  • 2 bananas
  • 3 tbsp salted caramel sauce
  • 2 eggs
  • 50g vegetable oil
  • 100g natural yogurt (preferably not low fat)
  • 2 tbsp milk

Method:

  1. Preheat the oven to 170ºC fan/190ºC/Gas 5. Cut 8 large squares of Non-Stick Baking Paper, approximately 15cm x 15cm and push each one into the muffin tin holes (this will ensure the muffins do not stick to the paper cases). Use a tiny dot of butter in the base of each hole to keep the paper in place if needed
  2. Sift the flour and baking powder into a large bowl and stir in the oats, mixed spice and sugar
  3. Mash the bananas with a fork then add to another bowl and mix in 3tbsp of caramel sauce, the eggs, oil, yogurt and 1-2 tbsp milk
  4. Tip the banana mixture into the dry ingredients in the large bowl and mix quickly and gently until just combined. It doesn’t matter if it looks a bit lumpy as long as all the flour is incorporated
  5. Spoon into the muffin cases, so they are about ¾ full and sprinkle on a few extra oats. Bake for 30 minutes until risen and golden then allow to cool
  6. Once cool, melt 2 tbsp caramel sauce on medium power in the microwave for 3 seconds, then drizzle over the muffins. Decorate with banana chips if desired

Recipe from Bacofoil

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