Banana Toffee Muffins

Another use for those overripe bananas, these Banana Toffee Muffins are a simple breakfast treat. Filled with lots of banana flavor and bits of toffee, these muffins will be loved by the whole family.

We love banana muffins! For more banana muffin recipes, try these Chocolate Banana Muffins or these Banana Chocolate Chip Muffins with Coconut.

One thing I never seem to get sick of is baking with overripe bananas. From banana bread to Banana Chocolate Chip Cookies, I just know that anytime banana is involved, I’m going to love it!

And muffins are definitely a favorite way for us to use up those overripe bananas. These Banana Toffee Muffins are so easy that you’ll be wanting to let those bananas go ripe so that you can make them!

Ingredients

• Flour: I have only tested this recipe with all-purpose flour.
• Brown Sugar: You only need 1/2 cup of brown sugar. The muffins are also sweetened by the bananas and the toffee.
• Baking Powder: The baking powder gives the muffins their lift.
• Salt: I used table salt. You could sub in sea salt if that is your preference.
• Bananas: You want to make sure your bananas are nice and ripe. You’ll need one cup of mashed bananas, which is about 2 1/2 medium bananas.
• Milk: I use 2% milk, but any milk choice should be fine here.
• Oil: I will typically use vegetable or avocado oil. If you have another neutral flavored oil, you can sub that in.
• Egg: You need one large egg, and you’ll want to lightly whisk it before you add it to the batter.
• Toffee Bits: You can buy toffee bits at most well stocked grocery stores. Or you can buy them online. You want to make sure you are not using the toffee bits that are covered in chocolate.

How to Make Banana Toffee Muffins

STEP 1: Mix together the flour, sugar, baking powder, and salt. You want to make sure the brown sugar is completely combined and that you don’t have any chunks.

STEP 2: Make a well in the center of the dry ingredients, then add the bananas, milk, oil, and egg. Mix this just until it is combined.

STEP 3: Add one cup of the toffee bits.

STEP 4: Gently stir the batter to incorporate the toffee. You want to mix as little as possible so that you don’t overmix the batter.

STEP 5: Divide the batter between 16 muffin cups. You want each to be filled about 3/4 of the way full.

STEP 6: Take the remaining toffee bits and sprinkle them over the tops of the cups. Bake the muffins until a tester inserted in the middle comes out clean or with just a few moist crumbs.

Tips and Tricks

I like to use cupcake liners with these muffins because the toffee bits can stick to the muffin tins. If you don’t use liners, you will want to make sure you grease the tins well.

This recipe makes 16 muffins, which I know isn’t completely ideal because they don’t fit in one pan. But I don’t like to overfill these muffins. If you want to cut it down to 12 muffins to fit in one pan, I would suggest using tulip cupcake liners because you can fit more batter into the cups.

The toffee pieces on top of the muffins melt and give you a slightly crunchy topping. If you want, you can make a streusel topping and add the toffee pieces in with that for a crumb topping.

Storage Instructions

You’ll want to store these muffins in an air tight container at room temperature. The toffee on top will soften up and get a little sticky as they are stored, but you don’t want to leave them out because they will dry up.

I like to eat these muffins within 2 days.

More Banana Recipes

Banana Brownies with Peanut Butter Banana Frosting
Peanut Butter Banana Bread with Chocolate Chips
Banana Donuts with Peanut Butter Icing
Brownie Mix Banana Bread
Banana Oatmeal Cookies

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