Banana Brickle Muffins Recipe

Banana Brickle Muffins Recipe photo by Taste of Home

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Toffee bits add great flavor to these delicious banana muffins. Serve them at breakfast, lunch, dinner or as a special snack.

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Banana Brickle Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

2 cups all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1 cup mashed ripe bananas
1/2 cup milk
1/3 cup canola oil
1 egg
1 package (8 ounces) brickle toffee bits, divided

Directions

In a large bowl, combine the flour, brown sugar and baking powder. In a small bowl, combine the bananas, milk, oil and egg. Stir into dry ingredients just until moistened. Fold in 1 cup toffee bits.
Fill greased muffin cups three-fourths full. Sprinkle with remaining toffee bits. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 muffin equals 319 calories, 15 g fat (4 g saturated fat), 27 mg cholesterol, 248 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Banana Brickle Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p172

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas