Whittaker’s Chocolate Caramel Banana Muffins 

Tip: You can make this recipe as large Texas-sized muffins, or regular sized muffins. The bake time for smaller regular-sized muffins will be slightly less.  

Servings 12 regular or 6 Texas muffins 
Difficulty Easy  
Prep Time 60 minutes 
Cook Time 25 minutes 

Chocolate Caramel Banana Muffins: 

• 6 Texas-sized fluted paper muffin tin liners 

• 1 ½ large very ripe bananas, peeled  

• ¼ cup full-fat, unsweetened Greek yoghurt  

• 5g / 1 tsp vanilla bean paste  

• 85g butter, softened + extra for greasing 

• 110g / ½ cup soft brown sugar 

• 1 large egg, room temperature 

• 150g / 1 cup plain flour 

• 9g / 1 ¼ tsp baking powder 

• 4g / ½ tsp baking soda 

• 2g / ½ tsp flaky sea salt 

• 1x 250g block Whittaker’s 62% Cocoa Dark Salted Caramel Chocolate, broken into pieces 
  
  

Crunchy Topping: 

• ½ large very ripe banana, peeled 

• 60g / ¼ cup demerara or raw sugar 
  
  

Method:  

1. Preheat your oven to 200°C fan bake. Line a 6-hole Texas-sized muffin tray (or a 12-hole regular-sized muffin tray) with the paper muffin liners.  

2. For the muffins, add the bananas, yoghurt and vanilla to a medium bowl and mash well with a fork, until no large chunks of banana remain.  

3. Add the butter and brown sugar to a separate large bowl. Using hand-held electric beaters, beat on high speed for 2-3 minutes, until pale and fluffy. Add the egg and beat again, until combined.  

4. Add the flour, baking soda, baking powder and salt to the bowl and fold together with a large spatula, until just combined. Add the banana yoghurt mixture and fold through the batter, until just combined. Fold through the caramel dark chocolate pieces, so they are evenly distributed.  

5. Prepare the topping. Thinly slice the banana on an angle, roughly 2mm thick.  

6. Divide the batter evenly between the muffin tins, then top with the slices of banana. Evenly sprinkle the demerara sugar over the top of the batter.  

7. Bake the muffins on the middle oven rack for 20-25 minutes for Texas-sized muffins (or 15-20 minutes for smaller, regular-sized muffins), until risen and golden brown. A skewer inserted should come out mostly clean, with a few moist crumbs.  

8. Serve the muffins warm out of the oven.