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Nutty Banoffee Muffins

These delicious breakfast muffins contain less than 10g of fat each!

12 Muffins

Easy 40 Minutes



For the recipe Nutty Banoffee Muffins

For the Muffins:

Dr. Oetker Muffin Cases
225 g Wholewheat Plain Flour (8 oz)
1 Dr. Oetker Bicarbonate of Soda Sachet (1 tsp)
115 g Light Brown Sugar (4 oz)
50 g Walnuts (2 oz) finely chopped
Medium Egg beaten
200 ml Low Fat Buttermilk (7 fl.oz)
60 ml Sunflower Oil (4 tbsp)
Banana large ripe, peeled and mashed
10 ml Dr. Oetker Caramel Flavour (2 tsp)
20 g Dried Banana Chips (12 Chips)




Nutty Banoffee Muffins

Preheat the oven to 190°C (170°C Fan Oven, Gas Mark 5). Line a muffin tin with 12 Muffin Cases. Sift the flour and Bicarbonate of Soda into a mixing bowl, adding any husks that remain behind in the sieve. Stir in the sugar and walnuts. Make a well in the centre of the mixture.


In a measuring jug, mix together the egg, buttermilk, oil, mashed banana and Caramel Flavour. Pour into the well and mix to form a thick batter.


3. Spoon into the Muffin Cases. Put a banana chip on top of each and bake in the oven for about 20 minutes, until risen and lightly golden. Transfer to a wire rack to cool. Serve warm or cold.

Calories per cake: approx. 208 Fat content per cake: approx. 9.2g

1 Muffin = 67g

Nutritional Information For the recipe Nutty Banoffee Muffins

Per serving Per 100g/ ml
Energy 890kJ
Fat 9.3g 13g
Carbohydrate 25g 35g
Protein 5g 6.9g