Caramel Stuffed Banana Muffins
Makes 24 mini muffins
4 medium ripe bananas
1/3c melted and cooled butter
1 tsp vanilla extract
2 organic eggs
3/4 c oat flour
1/3 c coconut flour
1/3 c coconut sugar
pinch of nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 pitted dates *
2 tbsp coconut yogurt
2 tbsp water
1/4 tsp salt
salted caramel Coyo *
Preheat the oven to 180c and line 2 muffin tins with cupcake cases (or use one twice)
Blend the caramel ingredients together in a small food processor or blender until smooth and set aside.
Mash the bananas in a large bowl with a masher or fork until smooth-ish. Add the butter, vanilla and eggs and whisk until combined.
Sift in the dry ingredients straight into the wet and fold until combined.
Use a cake scoop or a tablespoon to fill the cases about 3/4 full.
Make a small dip in each muffin batter using a teaspoon and fill each muffin with a teaspoon of the caramel.
Put them in the middle of the oven to bake for about 10 -15 minutes.
Once cooled, frost the muffins and enjoy!
* Make sure you get good quality, moist n fresh dates. I normally opt for Kabkab or Mazafati dates because they're normally v moist and have a caramelly flavour - you can find these in Middle Eastern or Asian stores. Medjool dates are also good but they're more pricey.
* If you don't have salted caramel Coyo, you can whisk coconut cream with coconut sugar and a pinch of salt. Or you can do the same with organic double cream if you prefer.