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Banoffee Cupcakes

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  • prep time - 10 mins
  • cook time - 30 mins
  • total time - 40 mins
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  • serves - 9

Fluffy banana sponge, a hidden rich toffee centre, creamy frosting and a shaving of dark chocolate… what more could you ask for?


  • 3 Medium bananas, mashed⁠ 
  • 1/4 cup Maple syrup⁠ 
  • 2 Flax eggs⁠
  • 1 1/2 cups Oat flour⁠ 
  • 1/2 cup Performance Banoffee⁠ 
  • 1 tsp Baking powder⁠ 
  • 1/2 tsp Baking soda⁠
  • 3 tbsp Almond butter⁠ 
  • 2 tbsp Fruit syrup⁠ 
  • 1/4 cup Almond milk⁠ ⁠
  • 1/4 cup Performance Banoffee⁠ 
  • 1 cup Plant-based yogurt⁠ ⁠
  • 1/2 cup Performance Banoffee


  1. Preheat oven to 170c and line a muffin tin with 9 cases.⁠ ⁠
  2. Stir the flax eggs and syrup into the banana.⁠ 
  3. Gently mix in the remaining ingredients (do not overmix)⁠
  4. Pour the mixture into the muffin cases and bake for 25-30 minutes, or until well risen and cooked through.⁠ 
  5. Make the filling by combing all of the ingredients.⁠ ⁠
  6. Once they are fully cool, cut holes in the middle of the cupcakes using a cupcake corer or a small knife, and fill them with the sauce.⁠ 
  7. Mix together the ingredients for the frosting and put it into a piping bag fitted and pipe it onto the cupcakes.⁠ ⁠
  8. Top with shaved chocolate. 

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