Mez’s Banana Caramel Muffins – A Sweet Treat for All Banoffee Lovers!
You might already know Mez from her Bacon Cheese Muffins — one of the most-loved recipes in the Skinnymixers community and currently sitting at #2 on the site!
Well, if you loved her Banoffee Pies she’s done it again… and made the most delicious muffins.
These Banana Caramel Muffins are soft, comforting, and swirled with a simple lower-sugar caramel that makes them feel just that little bit indulgent — without being over the top. And of course, they’re super easy to make in the Thermomix or even just with a bowl and spoon.
🍌 Why You’ll Love These Muffins
- Moist banana muffins with gooey caramel running through them
- Thermomix-friendly, but easy to make without
- Uses up overripe bananas — no waste!
- Freezer-friendly and lunchbox-approved
- Easy to adapt: gluten free and dairy free.
🧁 Ingredients at a Glance
- Bananas: The riper and softer, the better
- Caramel: This is a lower sugar caramel – but still delicious.
- Flour & Butter: Mez gives options for regular or GF flour, and butter or dairy-free alternatives
- Add-ins: Optional white choc chips, nuts or dried banana slice on top if you’re feeling fancy
🔄 Dietary Swaps & Tips
- Gluten Free: Works great with gluten-free flours
- Dairy Free: Use Nuttelex or coconut oil, plus dairy-free milk
- Egg Free: We haven’t tested using egg replacer yet but if you do please comment below!
🧊 Storage & Freezer Tips
- Keeps well for 2–3 days in an airtight container
- Freeze individually for easy grab-and-go snacks – personally I would skip the cream cheese topping for this.
- Reheat in the microwave for 15–20 seconds to bring back the softness – I would add the cream cheese on serving if doing this!
🔗 Related Recipes You’ll Love
- Mez’s Bacon Cheese Muffins – our #2 most popular recipe!
- Apple Cinnamon Muffins
- Cornbread Veggie Bake – a great lunchbox slice option
- Choc Chip Oat Bars
This one’s already had great feedback from the recipe testing team — thanks again Mez for sharing another favourite with the community 🧡
If you are loving Mez’s recipes, she regularly shares her love of baking on her Facebook page.
Love Nik xx
Equipment
- 12 muffin cases
- muffin baking tray
Ingredients
Caramel Cream Cheese
- 100 g cream cheese - room temp, cubed
- 20 g thickened cream
- 120 g reserved caramel
Caramel
- 40 g salted butter
- 90 g brown sugar or coconut sugar
- 20 g plain flour - (gluten-free if required)
- 175 g milk of choice
- 1 egg yolk
- ½ tsp vanilla bean paste
- ¼ tsp salt
Muffin mix
- 2-3 bananas - ripe, approx 300g
- 120 g salted butter - melted
- 2 eggs
- 150 g cultured buttermilk - (or milk of choice mixed with 2 tsp vinegar)
- 20 g vanilla bean paste
- 80-120 g caster sugar
- 250 g self-raising flour - (gluten-free if required)
- 1/2 tsp bi-carb soda
- pinch salt
Instructions
- Preheat fan-forced oven to 180℃.
- Add cream cheese and cream to mixer bowl. Blend for 30 sec/37℃/speed 4/MC on. Transfer to medium size bowl and set aside in the fridge.
- Without washing the bowl, add caramel butter and cook for 3 min/60℃/speed 2/MC off.
- Add sugar and plain flour. Mix for 10 sec/speed 4/MC on.
- Add remaining caramel ingredients and mix together for 10 sec/speed 4/MC on. Scrape mixer bowl down.
- Cook for 3 min/50℃/speed 2/simmering basket on top of lid. Scrape bottom of the bowl.
- Increase temperature, cook for 5 min/70℃/speed 2/simmering basket on top of lid.
- Increase temperature, cook for 20 min/steaming temp/speed 2/simmering basket on top of lid.
- Set caramel aside in a bowl to cool.
- Without washing the bowl, add bananas and mix for 10 sec/speed 9/MC on.
- Add butter, eggs, buttermilk and vanilla. Mix for 20 sec/speed 4/MC on. Scrape mixer bowl down.
- Add sugar and mix for 10 sec/speed 4/MC on.
- Add remaining ingredients (except caramel) and mix for 10 secs/speed 4/MC on.
- Add muffin mix into 12 muffin cases that covers about half each case, then add a dessert spoon of caramel then cover with more muffin mix till its just under the patty case top. Repeat on remaining cases.
- Bake for approximately 15 min.
- While the muffins are baking, add your reserved caramel to the cream cheese bowl and whisk together with a fork.
- Once the muffins have cooled pipe or dollop the cream cheese on the muffins and enjoy!
Notes
Dairy-free: Use dairy-free spread. Replace cream cheese with dairy-free cream cheese or silken tofu. Use dairy-free milk to make your own buttermilk.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Calories: 323kcal | Carbohydrates: 38g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 239mg | Potassium: 169mg | Fiber: 1g | Sugar: 19g | Vitamin A: 588IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg