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12 muffins
How to make Ulu Hye's

Banana 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




Preheat your oven

Set your oven to 175°C, or 165°C if fan-forced.

Mash the bananas

Using either a fork or blender, add coconut oil, maple syrup, milk. Combine and set aside.

Sift flours

Sift into a medium bowl and add coconut sugar, salt, bicarb soda and baking powder.

Add chocolate

Add chopped chocolate and stir through.

Fill cases

With a tablespoon spoon out mixture into muffin cases (we like to use silicon cupcake cases as they are reusable).

Pop in the oven

Bake for about 25 minutes. Then allow to cool before devouring.

Tasty tip:

These are delicious on their own but can be jazzed up with a dollop of coconut yogurt, ice cream or a drizzle of more chocolate!

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