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12 muffinsBanana and Salted Caramel Muffins
Baking brings a lot of joy to us at Ulu Hye HQ. We openly admit that we’re not pros when it comes to food styling, but that doesn’t mean our recipes aren’t next-level good ’cause they are!
Now, we stand firm in saying that salted caramel ‘anything’ is great. Who’s with us? We’re big and of Pana Salted Caramel Chocolate, so it was a no-brainer to add it to these banana muffins.
Banana is a great egg replacer. These muffins are a little bundle of gooey deliciousness with zero refined sugar and a whole heap of flavour.
We chose almond milk for this recipe, but you can choose any of our bases here.
*Makes around 12 mini muffins
Ingredients
- 2 ripe bananas
- 1/2 cup almond milk (made using our Almond Mylk Base but any flavour works)
- 1/4 cup coconut oil melted
- 1/4 maple syrup
- 1 1/2 cups oat flour
- 1/2 cup wholemeal self raising flour
- 1/2 cup coconut sugar
- 1/4 tsp salt
- 1/2 tsp bicarb soda
- 1/2 tsp baking powder
- 1 block Pana Salted Caramel Chocolate chopped
Steps
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Any of our Mylk Bases will work for this recipe.
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