Banana Toffee Muffins

Banana Toffee Muffins are a warm, comforting way to use up those overripe bananas sitting on your counter. With a soft, moist texture and sweet bursts of toffee bits in every bite, these muffins are a quick, crowd-pleasing breakfast or snack that the whole family will enjoy.

Why You’ll Love This Recipe

These muffins are incredibly easy to make, requiring only one bowl and simple pantry staples. The rich banana flavor paired with buttery, caramel-like toffee bits creates a sweet and slightly indulgent muffin. They’re perfect for meal prepping, on-the-go breakfasts, or cozy weekends. Best of all, they’re ready in just 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• packed brown sugar

• baking powder

• salt

• mashed ripe bananas

• milk

• vegetable oil

• egg, lightly beaten

• toffee bits (divided)

Directions

1. Preheat oven to 350°F. Line 16 muffin cups with paper liners.

2. In a large mixing bowl, whisk together flour, brown sugar, baking powder, and salt.

3. Create a well in the center of the dry ingredients and add mashed bananas, milk, oil, and the beaten egg. Mix lightly until just combined—do not overmix.

4. Stir in 1 cup of toffee bits.

5. Fill muffin cups about ¾ full with the batter. Sprinkle remaining toffee bits evenly on top of each muffin.

6. Bake for 12–20 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.

7. Let muffins cool slightly in the pan before serving.

Servings and timing

This recipe makes approximately 16 muffins.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Chocolate twist: Add ½ cup mini chocolate chips for a banana-chocolate-toffee combo.

• Nutty crunch: Mix in ½ cup chopped walnuts or pecans for added texture.

• Caramel drizzle: Drizzle with caramel sauce once cooled for a dessert-like finish.

• Spiced flavor: Add ½ teaspoon cinnamon or nutmeg for a cozy flavor boost.

• Mini muffins: Bake in a mini muffin tin for 10–12 minutes for bite-sized treats.

Storage/Reheating

Storage:

• Store cooled muffins in an airtight container at room temperature for up to 3 days.

• For longer storage, refrigerate for up to 5 days.

Freezing:

• Freeze muffins individually wrapped or in a sealed freezer bag for up to 2 months. Thaw at room temperature or warm in the microwave.

Reheating:

• Microwave muffins for 10–15 seconds to bring back that freshly baked softness.

FAQs

Can I use frozen bananas?

Yes, thaw and drain any excess liquid before mashing and using in the batter.

Can I use butter instead of oil?

Yes, melted butter can be substituted for a slightly richer flavor.

Why are my muffins sticking to the liners?

Toffee bits can cause sticking, so using paper liners is strongly recommended. Alternatively, grease the muffin tin thoroughly.

What type of toffee bits should I use?

Use plain toffee bits (like Heath baking bits) for the best texture and flavor. Avoid chocolate-coated ones unless you want added chocolate flavor.

Can I make this recipe dairy-free?

Use a plant-based milk and dairy-free toffee bits to keep the muffins dairy-free.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend in place of all-purpose flour.

How ripe should the bananas be?

Use very ripe bananas with brown spots for maximum sweetness and moisture.

Do I need a mixer?

Nope! This recipe comes together easily with a whisk and spatula.

Can I make these muffins ahead?

Yes, they store and freeze well—perfect for prepping in advance.

How do I know when they’re done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Conclusion

Banana Toffee Muffins are a quick, comforting way to transform overripe bananas into something special. With their moist crumb, sweet toffee crunch, and rich banana flavor, these muffins are a hit any time of day. Bake a batch to enjoy now or freeze for later—you’ll be glad you did.