Banana and Salted Caramel Muffins

A scrumptiously sweet treat from Bacofoil® The combination of delicious banana and indulgent salted caramel sauce make these muffins the perfect sweet treat. The unique textured surface on Bacofoil® Non-Stick Baking Paper ensures the muffins don’t stick and instead come away effortlessly from the homemade paper cases, making it a hassle-free baking experience. The rustic-looking cases are simple to make using the Non-Stick Baking Paper and give an authentic, homemade finish to these mouth-watering muffins!

Prep Time

30 mins

Cook Time

30 mins




250g self-raising flour

2 tsp baking powder

25g porridge oats

½ tsp mixed spice

30g Demerara sugar

2 bananas

3 tbsp salted caramel sauce

2 eggs

50g vegetable oil

100g natural yogurt (preferably not low fat)

2 tbsp milk


Preheat the oven to 170ºC fan/190ºC/Gas 5. Cut 8 large squares of Bacofoil® Non-Stick Baking Paper, approximatetly 15cm x 15cm and push each one into the muffin tin holes (this will ensure the muffins do not stick to the paper cases). Use a tiny dot of butter in the base of each hole to keep the paper in place if needed

Sift the flour and baking powder into a large bowl and stir in the oats, mixed spice and sugar

Mash the bananas with a fork then add to another bowl and mix in 3tbsp of caramel sauce, the eggs, oil, yogurt and 1-2 tbsp milk

Tip the banana mixture into the dry ingredients in the large bowl and mix quickly and gently until just combined. It doesn’t matter if it looks a bit lumpy as long as all the flour is incorporated

Spoon into the muffin cases, so they are about ¾ full and sprinkle on a few extra oats. Bake for 30 minutes until risen and golden then allow to cool

Once cool, melt 2 tbsp caramel sauce on medium power in the microwave for 3 seconds, then drizzle over the muffins. Decorate with banana chips if desired