Introduction: Banoffee Muffins
This is a muffin mix that can be changed to your preference. The original recipe is a breakfast muffin with dried fruit, seeds and banana. if using a large muffin tin (6 muffins) then they are between 400-500 calories (depending on your ingredients) I have used a smaller 12 muffin tin.
125g plain Flour
125g Wholemeal flour
2 tsp Baking Power
hand full of seeds and dried fruit (or Chocolate chips/chunks)
100g Dark Sugar
100ml flavourless oil (vegetable oil)
2 eggs beaten
2 tbs milk
4 banana or 350ml or thick fruit puree
toffee sauce/toffee chunks
some seeds for the top
measuring jug (for wet ingredients)
big bowl (for dry ingredients first then to mix in the wet stuff)
bowl to mash your banana
muffin tin ( I used x 12 silicon muffin tin)
tablespoon for measuring
teaspoon for measuring
stirring device - I used wooden spoon
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Step 1: MIXING
add the dry ingredients in to a big bowl - I put my bowl on the scales and zero them
add 125g flour
then 125g of Wholemeal flour to make (total 250g)
then 100g of dark sugar (total 300g)
then add the 2 teaspoons of baking powder
throw in any nuts, dried fruit, choc chips/chunks, toffee chunks etc..
give it a bit of a mix
In the measuring jug add 100 ml of oil
2 tablespoons of milk
and give a whisk
peel the banana and in a separate bowl using a fork or masher smoosh up the bananas I like them a bit chunky
add toffee sauce to taste (if you are using) you will need to balance the banana to sauce ratio out so it is not too wet - you can also use toffee sauce over the muffin when cooked instead.
now add all the wet ingredients to the big bowl of dry banana and oil mix
fold together try and mix as little as possible to get it pretty much all together.
Step 2: COOK
Distribute the mixture evenly between your muffin tins - try and fill to the top.
sprinkle on some seeds
in a pre heated oven 180 degrees for 20 minutes (i used a Fan assisted oven so temps and times will vary)