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Caramel Stuffed Banana Muffins

Makes 24 mini muffins


the batter:

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.

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