Banana Brickle Muffins Recipe

5 5 4
Banana Brickle Muffins Recipe
Banana Brickle Muffins Recipe photo by Taste of Home
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Banana Brickle Muffins Recipe

Read Reviews
5 5 4
Publisher Photo
Toffee bits add great flavor to these delicious banana muffins. Serve them at breakfast, lunch, dinner or as a special snack.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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 English toffee bits (10 ounces) or 1 package almond brickle chips (7-1/2 ounces), 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 comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Banana Brickle Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p172

Nutritional Facts

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

  • 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 English toffee bits (10 ounces) or 1 package almond brickle chips (7-1/2 ounces), divided
  1. 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.
  2. Fill greased muffin cups three-fourths full. Sprinkle with remaining toffee bits. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Banana Brickle Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p172

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Reviews forBanana Brickle Muffins

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catfos User ID: 3367135 214075
Reviewed Dec. 5, 2014

"These are one of my all-time favorites! I have made these for breakfast when we have had company, and everyone always raves about them! Best when served warm.

It's had to find the brickle toffee bits at the grocery store now, so I have to order online."

MY REVIEW
[email protected] User ID: 5297637 139217
Reviewed Oct. 27, 2011

"JUST WANT TO KNOW IF ANYONE HAS MADE THIS INTO A LOAF INSTEAD OF MUFFINS"

MY REVIEW
Bolero User ID: 4533683 155019
Reviewed Jun. 20, 2010

"My whole family raved about these muffins!. I added 1/2 cup coconut and 1/2 cup dried cranberries and sprinkled sliced almonds on top...sooooo good."

MY REVIEW
Bolero User ID: 4533683 109812
Reviewed Jun. 12, 2010

"My husband loves these muffins! added 1/2 cup coconut and 1/2 cup dried cranberries to the batter...yummy. Also used extra large muffin tins."

MY REVIEW
sugarlou User ID: 197401 158267
Reviewed May. 4, 2009

"These muffins were fabulous! I had to go buy more English Toffee Bits because my family wanted a second batch right away."

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