Nutty Banoffee Muffins

Ingredients (makes 12 Muffins):

10 ml Dr. Oetker Caramel Flavour (2 tsp)

20 g Dried Banana Chips (12 Chips)

Dr. Oetker Muffin Cases

225 g Wholewheat Plain Flour (8 oz)

Dr. Oetker Bicarbonate of Soda Sachet (1 tsp)

115 g Light Brown Sugar (4 oz)

50 g Walnuts (2 oz) finely chopped

Medium Egg beaten 

200 ml Low Fat Buttermilk (7 fl.oz)

60 ml Sunflower Oil (4 tbsp)

Banana large ripe, peeled and mashed



  1. Preheat the oven to 190°C (170°C Fan Oven, Gas Mark 5).
    Line a muffin tin with 12 Muffin Cases. Sift the flour and Bicarbonate of Soda into a mixing bowl, adding any husks that remain behind in the sieve. Stir in the sugar and walnuts.
    Make a well in the centre of the mixture.
  2. In a measuring jug, mix together the egg, buttermilk, oil, mashed banana and Caramel Flavour. Pour into the well
    and mix to form a thick batter.
  3. Spoon into the Muffin Cases. Put a banana chip on top of each and bake in the oven for about 20 minutes, until risen and lightly golden. Transfer to a wire rack to cool. Serve warm or cold.