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What you’ll need

Protein Muffin Base Mix

400g Protein Muffin Base Mix

water

1 cup water

oil

4 tablespoon vegetable oil

eggs

2 large eggs

bananas

⅔ cup banana, chopped

For the caramel

caster sugar

½ cup caster sugar

butter

25g butter

whipped cream

⅜ cup cream

1

Pre-heat the oven to 190oC (180oC fan-forced).

2

Grease a muffin tin or line with muffin liners.

3

In a mixing bowl, combine all ingredients with electric mixer using the whisk attachment for 1 minute. Scrape down the sides of the bowl and whisk for another 2 minutes, until the batter is combined with no lumps.

4

Stir in the banana.

5

Use a spoon to divide the batter evenly between 8 cups.

6

Bake for 30-35 minutes or until golden brown. Allow to cool in pan for 5 minutes before transferring onto a serving platter.

7

To make the caramel for the topping, add the caster sugar to a saucepan over low heat and allow to sit until it forms a liquid and changes to a golden colour.

8

Stirring constantly, add in the butter and whisk until the mixture isn’t bubbling violently.

9

Remove from the heat and stir the cream, whisking until it makes a smooth caramel.

10

Wait until the caramel has cooled and then spoon over the muffins, enjoy!