Banana Toffee Crunch Muffins
My favorite banana muffin recipe, this one has a very “banoffee pie” vibe, thanks to the addition of some toffee bits.
- Yield: about 12 muffins 1x
Ingredients
Scale
2 cups all-purpose flour
½ cup super-fine almond flour (such as Bob’s Red Mill)
2 tsp baking powder
½ tsp salt
½ cup half and half (can use whole milk)
2 tsp vanilla extract
8 TBSP unsalted butter, softened or at room temperature (1 stick)
1 cup + 12 tsp granulated sugar, divided
2 large eggs
3 ripe bananas, mashed
1 cup toffee bits, plus more for sprinkling (such as Heath)
Instructions
- Preheat your oven to 350 degrees F. Adjust the rack to the middle position. Spray a 12-tin muffin pan very well with non-stick spray (or you can grease with butter).
- In a medium bowl, whisk together the flour, almond meal, baking powder, and salt. Set aside.
- In a liquid measuring cup or small bowl, stir together the half and half and the vanilla. Set aside.
- In the bowl of a stand mixer or in a large mixing bowl using a hand-held mixer, cream together the butter and the sugar until very light and fluffy; about three minutes.
- With the mixer on med-high speed, add the eggs to the butter mixture one at a time, mixing the first in fully before adding the second. Mix in the mashed banana.
- In three equal additions, add the dry ingredients to the banana mixture, alternating with the flour mixture. When everything has been added, mix for about 15 seconds more. Add the toffee bits and mix just to evenly combine.
- Spoon the batter into the muffin tins, filling almost to the top. Sprinkle each muffin with about 1 tsp sugar, along with some toffee bits, being careful to avoid the sides (they can melt and make it a little tricky to pop the muffins out).
- Bake for 20 to 24 minutes or just until a cake tester comes out with a few crumbs attached. Cool for at least 15 minutes before removing/transferring elsewhere.