Banana Toffee-Chip Mini Muffins

By Furey and the Feast
March 12, 2010
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Author Notes:

You can mix the batter and pop the pan in the oven, letting the muffins bake while you brew coffee or take a quick shower (or read a newspaper!). Standard mini muffin pans also make the batter-measuring process easier: All you need is a rounded measuring tablespoon to scoop up the batter and portion it into the muffin cups. Adding chocolate and toffee chips only sweeten the deal, and if you really need a pick-me-up, dot the tops with crystallized ginger before baking for extra zing.

Furey and the Feast

Makes: 20 mini muffins

  • 4 ounces flour
  • 2 ounces golden brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup melted butter
  • 1/3 cup milk
  • 1 egg
  • 1 medium ripe banana, mashed
  • 1 teaspoon vanilla
  • 1/4 cup chocolate chips
  • 1/4 cup toffee chips
  • Optional: Crystallized ginger
  1. Preheat oven to 400 degrees. Line a mini-muffin pan with paper liners, or use a nonstick mini-muffin pan.
  2. Add flour, sugar, baking powder and salt into a small bowl. In a larger bowl, add melted butter, milk, egg and mashed banana, and mix thoroughly.
  3. Dump the dry ingredients into the bowl of wet ingredients, and whisk with a fork until just combined. Add in chocolate and toffee chips.
  4. Using a tablespoon measuring spoon, portion out 1 tablespoon of muffin batter into each muffin cup. Top batter with chopped crystallized ginger, if desired.
  5. Bake for 10 to 12 minutes, or until toothpick inserted in center of a muffin comes out clean. Enjoy your morning.

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