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Baking Heaven inspired Chocolate Banoffee Muffins
Baking Heaven

Baking Heaven inspired Chocolate Banoffee Muffins

Posted Wednesday, September 28, 2016   |   1789 views   |   Food & Drink   |   Comments (0) Kirsty of Ever So Sweet blog finds inspiration in Baking Heaven magazine to use up her overripe bananas. We bring you - the mouthwatering Chocolate Banoffee Muffins!

This recipe was inspired by a recent copy of Baking Heaven magazine. This is a new publication to me but I was pleasantly surprised to find it full to the brim with delicious recipes to try. What I specifically enjoyed was that it is about 80% recipes, all with beautiful photographs accompanying them, split into different categories - cakes, cupcakes, biscuits, savoury, etc.  There are some original recipes, blogger recipes and those taken from bakers and books.  There are also a few articles sprinkled in, which will all be of interest to a baker.  I loved reading about Amie Milton from the Whipped Cake Co, and her gorgeous buttercream drip cakes.  You should look up her business, you will have serious baker envy, she’s so talented!

The recipe that caught my eye, particularly as I had three very sad looking bananas in my fruit bowl, was for Banana Cupcakes with Praline Cream from the book Bake to Impress.  Now, I ended up with a quite different recipe but the elements of bananas, nuts and chocolate are still there.

These muffins are moist from the banana, have crunch from the toasted pecans and are decadently sticky thanks to the condensed milk filling.  I wanted to recreate that caramel flavour found in a classic banoffee pie but without the fuss of making a full caramel, so some experimentation was in order.  I had condensed milk in the cupboard and knew that, once baked, it would become deeper in flavour and offer a sweet surprise in each bite.   I’m delighted to report that it worked and as a result you can have these tasty little muffins ready to eat in under an hour.


Chocolate Banoffee Muffins

makes 12 muffins

100g condensed milk

1tsp cocoa powder

130g plain flour

130g wholemeal flour

1 tsp baking powder

1tsp bicarbonate of soda

1/2 tsp salt

3 ripe bananas , mashed

160g caster sugar

1 egg

60ml oil

1/2 tsp vanilla extract

60g toasted pecans, chopped


Method

1. Preheat the oven to 180 degrees and prepare a cupcake tin with 12 muffin cases.

2. In a small bowl, mix together the cocoa powder and condensed milk.

3. In a large mixing bowl whisk together the flours, baking powder, bicarbonate of soda and salt.

4. In a separate bowl or jug whisk together the banana, sugar, eggs, oil and vanilla extract.

5. Fold the wet ingredients into the flour mixture.

6. Toss the pecans in a teaspoon of flour to lightly coat. This will stop the nuts from sinking to the bottom of the muffins. Fold into the batter.

7. Scoop a heaped tablespoon of batter into each case, followed by a teaspoon of the chocolate mixture.  Repeat the process with another tablespoon of batter and a final teaspoon of the chocolate sauce. 

8. Use a skewer to swirl the chocolate into the banana batter before popping into the oven to bake for 20 minutes, or until a skewer comes out clean.

If you can, leave to cool before eating/devouring.

Enjoy!


Love baking (or The Great British Bake Off)? Discover tasty bakes with our guest blogger Kirsty over on her blog Ever So Sweet.

For more great articles like this get the AugustSeptember 2016 issue of Baking Heaven below or subscribe and save.

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About Baking Heaven

Baking Heaven is the magazine app that brings you 101 exciting new sweet baking recipes every issue. If there’s a new trend you’d like to try, we’ve got the recipes covered – cake pops, whoopie pies, cupcakes, cookies, tarts and cakes, we feature it all!

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