Banana and Salted Caramel Muffins

Cook time 30 minutes
Servings 12


1 ¾ cups plain flour
¾ cup white sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
3 large eggs, lightly beaten
½ cup unsalted butter, melted
3 ripe large bananas mashed well (about 1-1/2 cups) +1 extra
3 tbsp milk
1 tsp pure vanilla extract

Salted Caramel Sauce
75g best quality unsalted butter
50g soft light brown sugar
50g caster sugar
50g golden syrup
60ml double cream
Sea salt flakes

Banana and Salted Caramel Muffins


Preheat oven to 180C and place the oven rack in the middle of the oven. Line a muffin pan with paper liners or butter or spray with a non-stick spray. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, milk and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. Do not over mix the batter. Spoon the batter into the prepared muffin tins. Bake about 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. While the muffins are cooking make the caramel sauce. Melt butter, sugars, syrup and cream in a small heavy based pan and let simmer for 3 minutes, stirring regularly. Drizzle the caramel over the cooled muffins and sprinkle sea salt flakes over the top. Optional: Slice extra banana into round and garnish the muffins.