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Banoffee muffins

These delicious gluten-free banana toffee muffins are super simple to make, with only just 5 ingredients!


  • 1 ½ ripe banana

  • 3 tbsp peanut butter

  • 0,5 cup rolled oats

  • 3 organic, free range eggs

  • 1 tsp baking powder

Preheat the oven to 350 F degrees / 175 C degrees. Grease muffin molds. place all the ingredients into blender and blend until smooth. Pour the mixture in muffin molds and bake for about 15 minutes. In the meantime prepare the caramel sauce and frosting. When muffins are ready, take them out from the oven and let cool. Spoon some frosting on top and pour on some caramel sauce. Serve and enjoy!

Peanut butter frosting:

  • 1 can full fat coconut milk (kept in a fridge)

  • 3 tbsp peanut butter

  • 2 tbsp organic honey

  • 1 ripe banana (sliced in small pieces)

Open the coconut milk can and scoop out the white thick paste in a bowl. Add peanut butter and honey. Whip until fluffy. Fold in the banana pieces.

Caramel sauce:

  • 7 tbsp coconut sugar

  • 0,5 cup coconut milk

  • 1 tsp vanilla extract

  • pinch of sea salt

Place the coconut sugar and coconut milk in a pan. Stir gently on a medium heat until the mixture is well combined. Let the sauce simmer over low heat for about 15 minutes until the sauce starts to thicken. Remove from the heat and stir in the vanilla extract and salt. Store in a glass ar in a fridge and use within two weeks.






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