Ruby Bhogal served up delicious banoffee crumble muffins on Steph’s Packed Lunch.

The ingredients for the muffin batter are: 175g self-raising flour, sifted, 1 tsp cinnamon, ½ tsp ground cardamom, 175g caster sugar, 75g pecans, roughly chopped, 2 ripe bananas (approx. 175g), mashed, ½ tin of pineapple chunks (approx. 150g), plus 2 tbsp juice, 125ml sunflower oil, 2 large eggs, 1tsp vanilla bean paste and 1 397g tin caramel.

For the cream frosting: 125g mascarpone, 20g icing sugar, sifted, 1tsp vanilla bean paste and 300ml double cream.

For the crumble topping: 50g plain flour, 30g unsalted butter, diced at fridge temp, 25g granulated sugar

OR Shortbread Biscuits, crumbled.

See recipes by Ruby in her book titled: Baked Both Ways available from Amazon now.