Muscel Recovery Banana & Caramel Muffins
Makes 8 muffins • Prep 10 mins • Cooking 35 mins
What you’ll need
400g Protein Muffin Base Mix
1 cup water
4 tablespoon vegetable oil
2 large eggs
⅔ cup banana, chopped
For the caramel
½ cup caster sugar
⅜ cup cream
Pre-heat the oven to 190oC (180oC fan-forced).
Grease a muffin tin or line with muffin liners.
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.
Stir in the banana.
Use a spoon to divide the batter evenly between 8 cups.
Bake for 30-35 minutes or until golden brown. Allow to cool in pan for 5 minutes before transferring onto a serving platter.
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.
Stirring constantly, add in the butter and whisk until the mixture isn’t bubbling violently.
Remove from the heat and stir the cream, whisking until it makes a smooth caramel.
Wait until the caramel has cooled and then spoon over the muffins, enjoy!