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Banana-Toffee Muffin Tops

 Banana-Toffee Muffin Tops
"Toffee bits and bananas give a delightful flavor to these moist breakfast treats," says Betty kleberger of Florissant, Missouri. "I sometimes sprinkle coarse sugar crystals on top for a special look." Tip: You can use miniature semisweet chocolate chips insread of English toffee bits," she suggests.
18 ServingsPrep/Total Time: 25 min.


  • 2-1/2 cups biscuit/baking mix
  • 1/3 cup English toffee bits or almond brickle chips
  • 1/4 cup sugar
  • 1 egg
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup mashed ripe bananas (about 2 medium)
  • Additional sugar


  • In a large bowl, combine the biscuit mix, toffee bits and sugar.
  • In another bowl, combine the egg, cream and vanilla; stir in the
  • bananas. Stir into the dry ingredients just until combined.
  • Drop by tablespoonfuls onto greased baking sheets. Sprinkle with
  • additional sugar.
  • Bake at 425° for 11-13 minutes or until golden brown. Remove to
  • wire racks. Serve warm. Yield: about 1-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 130 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 240 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.