Banana-Toffee Muffin Tops Recipe

3 3 5
Banana-Toffee Muffin Tops Recipe
Banana-Toffee Muffin Tops Recipe photo by Taste of Home
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Banana-Toffee Muffin Tops Recipe

Read Reviews
3 3 5
Publisher Photo
"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.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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 vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium)
  • Additional sugar

Directions

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.
Originally published as Banana-Toffee Muffin Tops in Quick Cooking May/June 2005, p20

Nutritional Facts

1 each: 130 calories, 6g fat (2g saturated fat), 18mg cholesterol, 240mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 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 vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium)
  • Additional sugar
  1. In a large bowl, combine the biscuit mix, toffee bits and sugar.
  2. In another bowl, combine the egg, cream and vanilla; stir in the bananas. Stir into the dry ingredients just until combined.
  3. Drop by tablespoonfuls onto greased baking sheets. Sprinkle with additional sugar.
  4. Bake at 425° for 11-13 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 1-1/2 dozen.
Originally published as Banana-Toffee Muffin Tops in Quick Cooking May/June 2005, p20

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Reviews forBanana-Toffee Muffin Tops

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amybahlau User ID: 7001970 144071
Reviewed Nov. 3, 2013

"Hardly any flavor. I will not make these again."

MY REVIEW
Rhyahcf User ID: 1621953 60649
Reviewed Dec. 14, 2010

"I made these to use up some almost rotten bananas and they were really good. I didn't have biscuit mix, so just used AP flour with a bit of baking soda/powder instead. My son loved these for breakfast."

MY REVIEW
GretchenInTexas User ID: 1052493 122278
Reviewed Apr. 18, 2010

"These are great! Wonderful way to use up ripe bananas."

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