For a quick splendid treat for people coming home from school or work or a walk!

Makes: 8 large muffins

Preparation Time: Approx. 30 minutes

Cooking Time: Approx 30 minutes

1. Preheat the oven to 170ºC fan/190ºC/Gas 5. Cut 8 large squares of Bacofoil® Non-Stick Baking Paper, approximately 15cm x 15cm and push each one into the muffin tin holes (this will ensure the muffins do not stick to the paper cases). Use a tiny dot of butter in the base of each hole to keep the paper in place if needed
2. Sift the flour and baking powder into a large bowl and stir in the oats, mixed spice and sugar
3. Mash the bananas with a fork then add to another bowl and mix in 3tbsp of caramel sauce, the eggs, oil, yogurt and 1-2 tbsp milk
4. Tip the banana mixture into the dry ingredients in the large bowl and mix quickly and gently until just combined. It doesn’t matter if it looks a bit lumpy as long as all the flour is incorporated
5. Spoon into the muffin cases, so they are about ¾ full and sprinkle on a few extra oats. Bake for 30 minutes until risen and golden then allow to cool
6. Once cool, melt 2 tbsp caramel sauce on medium power in the microwave for 3 seconds, then drizzle over the muffins. Decorate with banana chips if desired