Banoffee pie was always one of my dad’s favourite desserts, and so we usually had it once a year on his birthday. I always remember it being so amazingly decadent until the tipping point where it made you feel sick from all the sugar! I don’t think I could ever make a banoffee pie that does my childhood memories justice, but banoffee muffins can definitely do the trick!
I used Natvia – a natural sweetener – for this recipe, as it’s a really useful sugar replacer, without all the downsides. It’s made with Stevia which I’m a big fan of, but you can use any kind of sugar (refined or unrefined) as a direct substitute if you don’t have any handy!
The best part about these muffins is the cheeky hidden soft “toffee” centre, which really makes it!
Makes 6-8 muffins
150g spelt flour (you can use regular or wholewheat)
2 tsp baking powder
0.5 tsp baking soda
pinch of salt
2 ripe bananas
3 tbsp oil
3 tbsp almond milk
For the toffee filling:
200mL almond milk
1/2 tsp coconut oil
What to do:
- Preheat the oven to 200°C
- Blend the dates and almond milk in a high speed blender
- Pour into a small pot and bring to a simmer
- Allow the mixture to cook down gently until it’s really thick and barely pours
- Mix together the dry muffin ingredients in a bowl
- Mash the bananas and mix together the wet ingredients
- Add the wet ingredients to the dry, and mix
- Line a muffin tray with muffin cases (or improvise using greaseproof paper like I did for a more rustic look)
- Add 1 heaped tbsp of muffin mix to each case
- Add 1 tsp “toffee” to the centre of each
- Top with another heaped tbsp of muffin mix to seal it in
- Bake for around 20 minutes
- Leave to cool then either top with banana slices or more toffee
This recipe post was sponsored by Natvia. As always all opinions and content are my own. I Use stevia-based sweeteners every day and couldn’t recommend them more.