Banoffee Muffins

Muffins are just cupcakes for breakfast!

Banoffee pie is a classic English dessert that features a delicious combination of flavors, but you'd be surprised how well these flavours work in a muffin! After all, who wouldn't love a healthy version of this classic dessert for breakfast! 

Indulge in the ultimate sweet treat with these irresistible Banoffee muffins. The combination of caramel, banana, and rich chocolate chips creates the ultimate indulgence. These muffins are the perfect balance of sweetness and decadence, with a moist and fluffy texture that will leave you craving for more. The buttery crumb topping adds a delightful crunch to the muffins, making them the perfect indulgence for breakfast or a midday snack. Whether you're a fan of bananas, caramel, or just love a good muffin, these Banoffee muffins are a must-try! Plus, they're easy to make and can be customized with your favorite toppings, like a drizzle of honey, caramel or a sprinkle of cinnamon.

This recipe calls for vegetable rather than butter, here's why: 

Vegetable oil is often used in muffin recipes as opposed to butter for several scientific reasons, but with the ultimate goal of achieving a fluffier and more flavourful muffin. 

1. Vegetable oil is a liquid fat while butter is a solid fat. The liquid nature of vegetable oil helps to keep the muffins moist and tender, while solid fats like butter can result in a denser and drier texture. This is because solid fats tend to interfere with gluten formation, which is essential for a soft, tender crumb.

2. Vegetable oil has a more neutral flavor compared to butter. This allows the other flavors in the muffins, such as vanilla, spices, or fruits, to stand out more prominently. Butter, on the other hand, has a distinct flavor that can compete with or overpower other flavors.

3. In terms of texture, vegetable oil tends to produce a more tender crumb in muffins than butter. This is because vegetable oil is liquid at room temperature, which means that it coats the flour particles more evenly than solid butter. This creates a more delicate crumb structure in the muffins.

4. Because vegetable oil contains no water, muffins made with oil may be more moist and have a longer shelf life compared to those made with butter.

So while butter may provide a richer flavor to muffins, vegetable oil is preferred for its ability to maintain moisture, produce a tender crumb, and contribute to a healthier recipe.

Why we use T55 / plain flour in this recipe

T55 flour, also known as pastry flour or all-purpose flour in some countries, we recommend using T55 flour for this recipe.  If you can't find it, use plain flour.  T55 flour is often used for muffins because it has a lower protein content than bread flour. This means that it produces less gluten when mixed, resulting in a tender crumb in the finished muffin.  T55 flour also has a finer texture than other types of flour, which helps to create a smoother batter and more delicate muffin. The lower protein content also allows the muffin to rise properly without becoming too dense.