Miso Caramel Banana Muffins

miso caramel 2.JPG

Soft + sweet banana muffins with a welcome surprise of salty miso caramel anyone?

We have all heard of almond meal BUT have you heard about pumpkin seed meal? Soo much cheaper + did you know pumpkin seeds are SUPER DUPER high in iron 🥳 

Replace pumpkin meal for any flour like we have in our Miso Caramel Banana Muffins

Miso Caramel Banana Muffins

Makes 12 muffins 


1 1/2c pumpkin seeds, ground into a flour  
4 bananas
1 heaped tsp cinnamon 
1 heaped tsp ginger
2 tbsp ground flax mixed with 6 tbsp water 
1 tsp baking powder 
1 tsp apple cider vinegar 

Miso Caramel
1c dates, soaked in boiling water for 5-10mins 
2 tsp miso (we used Urban Hippie)
1 tsp vanilla extract 
1/4c water mixed with 1 tbsp coconut yoghurt 

Pre-heat the oven to 180C.
In a cup mix together the ground flax seeds and water. Leave to set to make a flax-egg.

In a blender, blend the pumpkin seeds until you have achieved a chunky flour like texture.
Add the flax-egg and all of the remaining muffin ingredients. Blend until you have a smooth, well combined mixture. 
Set muffin mixture aside while you make the miso caramel.

For the miso caramel, add all the ingredients in a blender or stick blender and blend until super smooth.

Grease a muffin tin by rubbing coconut oil around the moulds. 

Fill the muffin tins halfway, add 1 tsp of miso caramel and then repeat with the muffin mixture and caramel.
Place in the oven and cook for 30-15mins.
These can be stored in an airtight container in the fridge for unto 2 weeks.

Rosa Flanagan