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Banana Brickle Muffins

Total Time: 30 minutes 0 Reviews Jump to Recipe

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Banana Brickle Muffins | www.tasteandtellblog.com #recipe #banana #muffin
 

 
So I have a question.

When I buy bananas at the store, they are usually a little bit green. This usually gives us a few days to eat them up before they get overripe. But why is it that sometimes those bananas get ripe in like 12 hours after you get home from the store??

I swear that is what this last bunch of bananas felt like. Like I didn’t even have time to eat one before they turned. We already talked about how I like my bananas. And these just had no chance.

I know that I’ve been all about the banana lately. Black and White Banana Cake, I remade some Banana Cookies, and from the looks of it, even after these muffins, I still have more bananas to go. They just aren’t giving me a break here!!

But that’s ok, because I’ve been able to make some pretty great banana goods. Like these muffins. I just couldn’t resist. Toffee pieces and bananas – together in muffins? Sign me up!

And now I will be sending the rest of these babies to work with my husband. Because I honestly can’t keep my hands off of them.
 

Banana Brickle Muffins | www.tasteandtellblog.com #recipe #banana #muffin
 

 

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Banana Brickle Muffins | www.tasteandtellblog.com #recipe #banana #muffin

Banana Brickle Muffins

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  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16 servings 1x
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Description

Another use for those over-ripe bananas, these muffins combine toffee with banana for a decadent breakfast treat.

Scale

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
  • 1 package (8 oz) toffee bits, divided

Instructions

  1. Preheat oven to 350F. Grease 16 muffin cups or line with paper liners.
  2. In a large bowl, combine the flour, brown sugar, baking powder and salt. Make a well in the center and add in the bananas, milk, oil and egg. Lightly mix just until combined. Stir in 1 cup of the toffee bits.
  3. Fill the muffin cups 3/4 full. Sprinkle the remaining toffee bits on top. Bake until a toothpick comes out clean, 18-20 minutes.
  4. —————-
  5. Slightly adapted from Taste of Home Bake Shop Favorites

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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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Comments

  3. Wendy says

    I like to add toffee bits to everything! I love the flavor and the crunch. These muffins look great! You know that you can freeze over ripe bananas for future baking in the unlikely event that you ever get tired of baking them immediately? Just peel them and stick them in a zip lock bag in the freezer. They don’t look lovely when they defrost but if you are just going to mash them up anyway, who cares. 🙂

    Reply

  10. 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

  11. 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

  15. 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

  20. 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

  22. 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