Banana Toffee Muffins

Banana toffee muffin with a bite taken out of it.

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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 224kcal

Author Deborah Harroun

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.

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