These vegan banoffee muffins are a delightful twist on the classic banoffee pie, combining the rich flavours of banana and caramel. Soft, moist, and sweet, they make the perfect treat for breakfast, dessert, or an afternoon snack. Each bite is filled with warm, comforting flavours, enhanced by a hint of toffee-like sweetness. Easy to make and utterly delicious, these muffins are sure to be a hit with everyone!
Delicious Vegan Banoffee Muffins – A Sweet & Indulgent Treat
These banoffee muffins are the perfect balance of sweet, moist, and comforting, making them an excellent choice for breakfast, a snack, or even dessert. Whether you’re a fan of classic banoffee treats or just love the idea of banana-infused baked goods with a hint of toffee-like richness, this recipe is sure to become a favourite.
I use this vegan caramel sauce (click here for the recipe) in the recipe as I always make plenty in advance to keep. You will need to double the ingredients of the caramel sauce to get 300g.
If you do not have any, you can use “Bonne Maman Confiture de Caramel” instead (but it is not vegan).
Who does not like banoffee? Such a delicious flavour combination that brings together the natural sweetness of bananas and the rich, indulgent taste of caramel. Traditionally found in banoffee pie, this irresistible pairing works so well for these soft, fluffy, and utterly delicious vegan banoffee muffins.
One of the best things about these vegan banoffee muffins is how easy they are to make. Using simple, plant-based ingredients, they come together quickly without the need for dairy or eggs. Mashed ripe bananas not only provide natural sweetness but also help keep the muffins wonderfully moist. Paired with a touch of caramel, these muffins offer a deliciously indulgent taste.
Bananas are a fantastic ingredient in vegan baking, acting as a natural binder and ensuring the muffins stay soft and fluffy. They also add a boost of nutrients, including potassium, fibre, and essential vitamins, making these muffins a slightly healthier indulgence. If you love the taste of banana bread, you’ll adore the texture and flavour of these muffins. They’re light, airy, and bursting with caramel-like sweetness.
These banoffee muffins aren’t just delicious; they’re also ideal for meal prep and on-the-go snacking. They store well in an airtight container for a few days and can even be frozen for later enjoyment. This makes them a great option for busy mornings when you need a quick, satisfying breakfast or a midday energy boost. Paired with a hot cup of coffee or tea, these muffins make for the perfect treat, no matter the time of day.
So, if you’re looking for a delicious and easy plant-based bake that combines classic flavours with a light and fluffy texture, these vegan banoffee muffins are the perfect choice. Give them a try and enjoy a treat that’s both indulgent and naturally wholesome!
I hope you enjoy this recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Banoffee Muffins [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 300 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 very ripe bananas
- 125 ml vegetable oil
- 2 tsp vanilla extract
- 300 g vegan caramel sauce
- 4 Tbsp almond milk
- 1 handful pecan nuts – optional
Instructions
- Preheat the oven to 200°C/400°F/Gas 6.
- In the bowl of a food processor mix together the flour, baking powder, bicarbonate of soda and salt. (dry ingredients)300 g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp baking powder, 1/2 tsp salt
- Mash the bananas in a separate bowl. Mix oil and vanilla. (wet ingredients)3 very ripe bananas, 125 ml vegetable oil, 2 tsp vanilla extract
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Add the caramel sauce. Blend well.300 g vegan caramel sauce
- Add the almond milk. Blend well.4 Tbsp almond milk
- Place 12 muffin cases in a muffin tin.
- Divide the mixture between each muffin case. Add pecan nuts on top if using.1 handful pecan nuts – optional
- Bake for 20 mins until the muffins have well risen and they are golden on top. Insert a thin skewer to check they are cooked.
- Leave to cool before serving.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/banoffee-muffins-vegan/
I cannot wait to see your posts!
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