I developed this recipe specifically with a very special friend in mind, who was celebrating her birthday and deserved something fabulous. I came up with this recipe, and tested it in muffin and cake form, and both turned out exactly as I'd hoped!
There aren't many treats more satisfying than fresh muffins, particularly when served with a hot cup of tea on a cold morning. Having said that, I developed this recipe in the heat of summer and still had no problem devouring a few, so really, muffins are an all-year-round delight. With the cake version of this recipe, I had to show a little more restraint, as I didn't really want to show up to an event with a half eaten cake. No judgement if that's how you do things, though.
Unlike a standard banana muffin that incorporates fresh banana throughout the batter, my twist on this classic uses caramelised banana as a sweet, surprise filling in the middle of each muffin. No offence regular muffins, but these are KILLER.
They're moist, sweet, soft and make a magnificent party treat, and are of course vegan and cruelty-free. Make in advance and freeze if you're short on time, or enjoy hot from the oven.