This recipe was taken from "The New Muffin", a low fat/no fat alternative to an old favourite. They are exceedingly delicious. Technically they are supposed to make 12 large muffins, but since I have a mini muffin tin and you can purchase mini gingernuts, I made use of that instead. I also caramelised light condensed milk, instead of purchasing a pre-caramelised can as was originally suggested.
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Units: US | Metric
- 1If you need to caramelise your condensed milk, here is the technique I used. Firstly, measure out your 1/2 C into a small pie plate. Cover this with tinfoil. Place this pie dish inside a larger one and fill that with water. Cook in the oven for about an hour at 425 degrees F. This should make it thick and caramel coloured. It is not recommended to heat it in the tin. There are other techniques available using the stove top or the microwave.
- 2Place your gingernuts in the bottom of the muffin pans. A slight spray of cooking oil might help here as they proved a little difficult to extract intact without it.
- 3Preheat your oven to 425 degrees F.
- 4Sift together flour and baking powder and stir in the sugar. Make a well in the centre.
- 5Mix together the caramelised condensed milk and mashed bananas in a separate bowl.
- 6Whisk together oil, egg and milk and combine with caramel bananas.
- 7Fold these into the dry ingredients and spoon into muffin trays. Mixture is quite runny.
- 8Sprinkle almonds on top of each muffin, to taste.
- 9Bake for 12-15 minutes.
- 10Eat and enjoy.
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Nutritional Facts for Banoffee Muffins
Serving Size: 1 (68 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 192.6
- Calories from Fat 63
- Total Fat 7.1 g
- Saturated Fat 1.4 g
- Cholesterol 22.6 mg
- Sodium 133.0 mg
- Total Carbohydrate 29.6 g
- Dietary Fiber 0.9 g
- Sugars 15.2 g
- Protein 3.3 g