preheat oven to 180°c/160°c fan forced. grease a 12-hole (1/3 cup/80ml) muffin pan.
place flour and sugar in a bowl. in a large jug, combine oil, milk, egg, banana and ¾ of the caramel top ‘n’ fill; pour over dry ingredients and mix just until combined.
divide mixture evenly into prepared pan; divide remaining caramel top ‘n’ fill over each muffin; swirl gently with a pointed knife. bake 20-25 minutes or until cooked through.
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