Nutty Banoffee Muffins

These delicious breakfast muffins contain less than 10g of fat each!

12 Muffins

Easy 40 Minutes



For the recipe  Nutty Banoffee Muffins

For the Muffins:

12 Dr. Oetker Muffin Cases
225 g Wholewheat Plain Flour (8 oz)
1 Dr. Oetker Bicarbonate of Soda Sachet (1 tsp)
115 g Light Brown Sugar (4 oz)
50 g Walnuts (2 oz) finely chopped
200 ml Buttermilk (7 fl.oz)
60 g Sunflower Oil (4 tbsp)
1 Banana (peeled and mashed)
10 ml Dr. Oetker Caramel Flavour (2 tsp)
20 g Dried Banana Chips (12 Chips)
1 Medium Egg




Nutty Banoffee Muffins

Preheat the oven to 190°C (170°C Fan Oven, Gas Mark 5). Line a muffin tin with 12 Muffin Cases. Sift the flour and Bicarbonate of Soda into a mixing bowl, adding any husks that remain behind in the sieve. Stir in the sugar and walnuts. Make a well in the centre of the mixture.


In a measuring jug, mix together the egg, buttermilk, oil, mashed banana and Caramel Flavour. Pour into the well and mix to form a thick batter.


3. Spoon into the Muffin Cases. Put a banana chip on top of each and bake in the oven for about 20 minutes, until risen and lightly golden. Transfer to a wire rack to cool. Serve warm or cold.

Nutritional Information for the recipe Nutty Banoffee Muffins

Per Serving Per 100 g / ml
Energy 862 kJ
206 kcal
1185 kJ
283 kcal
Fat 8.74 g 11.97 g
Carbohydrate 25.68 g 35.18 g
Protein 4.86 g 6.66 g

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