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Banana Toffee Muffins

Total Time: 30 minutes
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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.

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

Banana Toffee Muffins topped with toffee bits.

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 to make Banana Toffee Muffins.

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.
Making batter for banana toffee muffins.

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.

Mixing toffee bits into banana muffin batter.

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.

Filling muffin cups with batter and adding toffee pieces on top.

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.

Banana toffee muffins in a muffin tin.

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.

Banana toffee muffin with a bite taken out of it.

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.

Banana Toffee Muffin topped with toffee bits.

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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Banana toffee muffin with a bite taken out of it.

Banana Toffee Muffins

5 from 1 vote
Author: Deborah Harroun
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 muffins
Course: Breakfast
Cuisine: American
Print Pin
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.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 egg lightly beaten
  • 8 oz toffee bits, divided

Instructions

  • Preheat the oven to 350ºF. Line 16 muffin cups with paper liners.
  • In a large bowl, combine the flour, brown sugar, baking powder, and salt. 
  • Make a well in the center and add the bananas, milk, oil, and egg. Lightly mix, just until combined.
  • Stir in 1 cup of the toffee bits.
  • Fill the muffin cups 3/4 full. Sprinkle the remaining toffee bits on top.
  • Bake until a toothpick inserted in the middle of a muffin comes out with only a few moist crumbs, 12-20 minutes.
  • Let the muffins cool slightly before serving.

Recipe Notes:

I usually use vegetable oil or avocado oil, but any neutral flavored oil should work. You could also use melted butter.
I suggest using liners for this recipe because the toffee tends to stick. If you don’t want to use them, you will want to grease the muffin tin very well.
Slightly adapted from Taste of Home Bakeshop Favorites
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guideline.

Nutrition Information

Serving: 1muffin, Calories: 224kcal (11%), Carbohydrates: 32g (11%), Protein: 3g (6%), Fat: 10g (15%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Cholesterol: 27mg (9%), Sodium: 193mg (8%), Fiber: 1g (4%), Sugar: 18g (20%)
Keywords: banana, banana muffins

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Comments

  2. Joanne says

    I feel like whenever I want bananas to turn brown, they don’t and whenever I want them to stay green…they don’t. So it’s never quite the win/win situation I want it to be. But I am definitely making these muffins the next time I’m in banana overload! Yum! Love the topping.

    Reply

  3. AltaG says

    It’s no wonder we have sometimes liked to allow the bananas to get a bit
    really ripe…the riper, the Sweeter, and well don’t you find that thenthe bread part of the Muffins always Has a SWEETER flavor…we do! I think sometimes they actually refuse to want any Bananas in thier cereal so that I’ll soon HAve to make then “BabananaBread” as my little one says!
    Thanks..this is SURE to become a FAV!

    Reply

  7. Tracey says

    I am obsessed with bananas lately so I say keep the banana posts coming 🙂 These muffins look seriously awesome, especially the topping!

    Thanks so much for including my shrimp in the post, much appreciated!

    Reply

  12. kirsten@FarmFreshFeasts says

    Deborah,
    Those muffins look yummy! Last week I made a whole grain banana and Speculoos muffin (I’d been to Trader Joes) and I’d like to do a mash-up adding your toffee bits on top of my muffin–I think the combo would be terrific.

    I’ve linked up some pretty meat-heavy recipes today. First, since today is Pi day, a meat pie for pie day. My daughter unexpectedly defrosted my fruit and veg freezer when plugging in her glue gun, so I’ll make a blueberry-peach pie with the salvaged fruit to go alongside. Second, since the kids weighed the ingredients and did the math, a meat loaf that only contains 48.3% meat. The rest–veggies from my CSA farm share and stuff needing to be used up. Finally, I’m linking up another option for a green St Patty’s Pizza: Turkey, Pesto, and Spinach pizza.

    Thanks for hosting!

    Reply

  14. Averie @ Averie Cooks says

    Thanks for LMK that my recipe was the most clicked of the week & for re-showcasing it in this post!

    I love banana anything. You cannot have too many recipes for using them. Just the word BRICKLE gets me. I Loveeeee heath bars and toffee and I can only imagine how good these are!

    Reply