Now that the colder days are here-well more wet and wild in our place at the moment, I’ve upped my intake of hot drinks and of course a nice treat to go with them is always something to look forward to!! I saw a lot of these muffins popping up on Pinterest and thought I would give them a go! I followed the recipe here but took the lazy option of buying ready made vanilla frosted icing.I also substituted oat flour for the self raising which I prefer:)
250g butter or margarine
250 g caster sugar
1 ripe banana mashed
250g self raising flour/I used 1 cup of sieved gluten free oat flour
550 g icing sugar
1 tsp caramel sauce
I used Betty Crockers vanilla icing in a tub shown above with the cacao nibs which I also used for decorating.
300g light brown sugar
80 ml water
350ml cream /Double cream or coconut cream is fine
1/2 tsp vanilla extract
Make the caramel sauce by combing the ingredients in a pan over a low heat. Set aside and
mix the butter and sugar in a large bowl until fluffy-add in the eggs one at a time and blend. Mash the banana and combine into mix until well blended. Add in the flour and blend to a smooth batter. Spoon into a large muffin tin or small cupcake cases. I got 6 large muffins out of mine – it should make double that or more if using smaller cupcake tins.
Bake in a hot 170c oven for 15 mins
Cool on a wire rack and decorate with the frosted icing.
Drizzle some caramel over the frosting and decorate with a sliced banana-I also added a few cacao nibs to mine for extra decoration. They are made from the raw cacao bean and supposed to be far healthier than ordinary milk chocolate drops!
I hope you enjoyed this recipe:)