Description
These Banana Toffee Muffins are soft, moist, and packed with ripe banana flavor and sweet, buttery toffee bits. They’re the perfect use for overripe bananas and make a great breakfast treat or snack for 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 (175ºC). Line 16 muffin cups with paper liners.
- In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
- Make a well in the center and add the mashed bananas, milk, oil, and beaten egg. Mix lightly until just combined—do not overmix.
- Stir in 1 cup of the toffee bits.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the remaining toffee bits evenly over the tops of the muffins.
- Bake for 12–20 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Let the muffins cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Use paper liners, as toffee can stick to the muffin pan. If not using liners, grease the muffin tin thoroughly.
- Vegetable oil, avocado oil, or melted butter all work well in this recipe.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Overripe bananas are key for maximum flavor and moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
