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 - or vanilla extract
- 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 - or vanilla extract
- 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, continue to prepare the caramel. Add 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.
- Remove caramel to a bowl and set aside to cool. Once cool set aside 120g for the cream cheese.
- 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