Banana Salted Caramel Muffins

Banana muffins have always been a favorite of mine and now I like them even more with the addition of salted caramel!

These muffins are super easy to make, are lovely and moist, and keep very well for a few days. They make a perfect breakfast in a hurry or lunchbox snack.

If you're not keen on the salty caramel, a regular caramel would work just as perfectly in this recipe.

I love baking with bananas. Not only do they taste delicious, they allow you to use both less butter and less sugar in the recipe. The browner your bananas get, the higher the proportion of natural simple sugars. This allows you to include a high level of natural, unrefined sweetness in your baking. Because bananas are of course very moist, less butter is also required for a muffin or cake with a lovely texture.

Banana Salted Caramel Muffins

Makes 12 muffins

2 cups self raising flour

1/2 cup caster sugar

80 g butter, softened

2 large bananas, very ripe, mashed

2 eggs

1 cup milk

3/4 cup salted caramel

1. Preheat your oven to 180C (350F) and grease or line a 12 hole muffin pan.

2. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the mashed bananas and salted caramel and mix until combined.

3. Sift in the flour and stir in the milk. Don't over mix, just mix until everything is combined.

4. Divide the batter between the holes of the muffin tin and bake for 20-25 minutes, until the tops of the muffins spring back when pressed gently.

5. Once cooked, cool in the pan for 5 minutes before removing and cooling completely on a cooling rack.