Banoffee Muffins

These gluten free vegan banoffee muffins are incredibly moist and delicious. I get so many amazing comments about our mini banoffee tarts and our peanut butter banana tart so figured it’s about time to create some delicious gluten free vegan banoffee muffins for you all! Using bananas as the main ingredient makes the texture so soft. We’ve filled the middle with a runny caramel that oozes out when you cut them. My favourite way to eat them, of course, is with a (large) spoonful of Pic’s peanut butter on top – irresistible! They will also leave your kitchen smelling heavenly which is always a bonus. They’re the perfect snack to make now that the picnic season’s almost here or to have for breakfast or afternoon tea. I hope you enjoy them!

If you like the look of these gluten free vegan banoffee muffins why not try our Spices Apple Crumble Muffins or our Raspberry Muffins too.

I love to see your recreations so don’t forget to tag me in your pictures if you make these #LiviasKitchen

ingredients

Banoffee muffins

  • 3 bananas (300g)
  • 70g melted coconut oil (1/3 cup)
  • 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water)
  • 100g almond flour (1 cup)
  • 60g oat flour (1/2 cup)
  • 30g buckwheat flour (1/4 cup)
  • A pinch of salt
  • 35g coconut sugar (1/4 cup)
  • 2g cinnamon powder (1 tsp)
  • Salted caramel (see link in the text)
time
Clock
40 minutes
prep:
10 minutes
cook:
30 minutes
level
1
Super Easy
method
  • Turn on your oven to 180 degrees Celsius.

  • Mash the bananas with a fork. Add the coconut oil and chia egg and whisk to combine.

  • Add almond flour, buckwheat flour, salt, coconut sugar and cinnamon and mix.

  • Line your muffin tin and fill your muffin cases halfway. Make a little hole in the middle where you add the caramel. Fill your cases with the rest of the mix, try and cover the caramel.

  • Bake for 30 minutes and when they’re done you can leave them to cool. Preferably they’re eaten with a big dollop of nut butter on top!

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