Sticky Toffee Banana Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Breakfast, Snack, Tea Time
Cuisine:
American
Keyword:
sticky toffee banana muffins
Servings: 12
Ingredients
- 125 ml natural yoghurt
- 50 ml light olive/sunflower oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- A pinch of sea salt
- 250 g self raising flour
- 1 tsp baking powder
- 100 g dark brown muscovado sugar
- 100 g dates chopped after soaking
- Hot water for soaking the dates
- 2 medium bananas mashed
- Maple syrup for glazing
Instructions
-
Place the dates in a bowl and cover with boiling water. Leave to soften for 10-15 minutes
-
Measure the yoghurt and oil into a jug
-
Add in the eggs and vanilla and whisk together
-
In a separate bowl sift the self raising flour and baking powder then add in the cinnamon and sea salt
-
Drain the dates and chop into small pieces
-
Pour the yoghurt mix into the flour and stir to combine
-
Fold in the mashed bananas
-
Divide the mixture between 12 muffin cases and bake in a pre heated oven (170 degrees) for 20-25 minutes until the muffins are golden and springy to the touch.
-
Glaze with maple syrup while the muffins are still warm.
Recipe Notes
If you are eating the muffins the day after you make them, I would recommend placing them in the microwave for 10 seconds to freshen them up as muffins are normally best served on the day they are baked.
Alternatively freeze half the batch of muffins for another day.
They are great in packed lunch boxes. Just take them out of the freezer in the morning and they will be ready to eat by lunchtime!