Banoffee Muffins [vegan]
These vegan banoffee muffins are very moreish and light.
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
Serving: 1muffinCalories: 272kcalCarbohydrates: 42gProtein: 4gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 321mgPotassium: 153mgFiber: 2gSugar: 4gVitamin A: 42IUVitamin C: 3mgCalcium: 45mgIron: 1mg