Insanely delicious and moist, these Banoffee Muffins are full of yummy banana and sweet toffee flavour – with perfect high muffin tops
I love smooshing words together to make one new word, which is probably why I say y’all every other sentence even though I’m painfully English! For those of you who don’t know what banoffee is – first of all, I’m sorry, because that means you’ve never had the heavenly experience of banoffee pie! Banoffee is a combination of Banana and Toffee, banoffee pie is a no bake pie with toffee, fresh bananas and whipped cream and it’s to die for. I actually have a recipe for it that I posted last year. This year though I decided banoffee would be an amazing muffin flavour and boy was I right!
It’s no secret that I like to buy bunches of bananas and leave them in the fruit bowl to go brown so I can bake with them – I don’t actually like eating bananas by themselves. So I had 4 bananas getting very, very brown and I had to decide what to do with them, my first thought was chocolate banana ice cream and these muffins. I made the chocolate banana ice cream first and while it was it was delicious I couldn’t stop thinking about this muffin idea! Especially since I had a bag of Heath Toffee Bits that I brought back from America with me that would be perfect for them. So out to buy more bananas I went – supermarkets should really have a section of very ripe bananas so I don’t have to play the waiting game! I mean, they sell still green ones so why not already brown ones?!
These muffins were totally worth the wait though. The little bits of toffee melt into the muffin making them indescribably moist and bursting with sweetness all over. The toffee is perfectly balanced with the amazing banana flavour in every bite, the two flavours really do compliment each other in the best way. And while these muffins are incredibly moist, they’re not too dense or heavy, they have the perfect muffin texture with high, chewy muffins tops. There are also semi sweet chocolate chips dispersed throughout, to cut through the sweetness of the banana and toffee and also because I like my banoffee pie with a tad of chocolate (just the way I like life too!).
And don’t just take my word on how good these muffins are. My mum’s work colleagues are my willing taste testers and one of them referred to these muffins as “stunning and better than sex”, which is a pretty good testimonial in my book! So trust us on this one, make these muffins and everybody who tries them will be your new best friend – got your eye on a promotion at work? Pop a basket of these muffins on your boss’s desk and you’re a shoe-in…. not that I’m advocating bribery (nothing wrong with a little buttering up though, hey?).
The one and only downside to these muffins is you can’t buy Heath Toffee Bits in the UK, so I’m waiting on the best friend to mail me over a few bags so I can make these again. In the mean time though I might try experimenting with toffee products I can get here in the UK, or perhaps I’ll try making my own toffee crunch. If you can’t get Heath Toffee Bits where you live and you decide to experiment with other things (which I highly encourage, even if they don’t come out perfect I’m willing to bet the experiments will still be delicious!) please do let me know how it turned out. And hey, if the makers of Heath Toffee want to send me some Toffee Bits they’d be very warmly received -wink wink-
A muffin isn’t a muffin with a nice high, chewy top so I can’t ever post a recipe for muffins without including how I make sure I always get one – the secret is to fill the muffin cases or holes to the top and baking on a higher temperature for the first ten minutes of baking. Because of all the moistening factors in these muffins I used bicarbonate of soda (baking soda) and vinegar as my leavening agent so they wouldn’t end up too dense, it really gives them a great lift.
- 220g plain flour (all purpose)
- 1/4 tsp ground cinnamon
- 1 tsp bicarbonate of soda (baking soda)
- 1 bag of Heath Toffee Bits (8oz/225g)
- 200g semi-sweet chocolate chips
- 4 very ripe bananas
- 125ml Vegetable oil
- 1 tbsp white vinegar
- 2 large eggs
- 100g brown sugar
- Preheat the oven to 230C/450F. Line a 12 hole muffin tray with papers.
- Add the flour, cinnamon and bicarb to a bowl and whisk to combine. Remove 1 tbsp and put in medium bowl. Set both aside.
- Mash the bananas in a large bowl (you can also put them in blender if you want them smooth, I like a few small lumps in mine).
- Beat in the oil and vinegar until combined.
- Add the eggs one at a time and beat to combine.
- Add sugar and beat to combine.
- Add flour (not reserved 1 tbsp) and gently beat until just combined (do not overmix).
- Remove 1-2 tbsp of the toffee bits and set aside, add the remaining toffee bits and chocolate chips to the bowl with the 1tbsp flour mixture and stir to coat (this helps stop them all sinking to the bottom of the muffins)
- Gently stir the toffee bits and chocolate chips into the muffin batter by hand until evenly dispersed.
- Spoon batter into muffin papers, up to the top. Sprinkle the tops with the reserved 1-2 tbsp of toffee bits.
- Bake for 10 minutes at 230C/450F. Without opening the oven door, turn the oven down to 200C/400F and bake for a further 10-15 minutes, until muffins are golden brown and skewer comes out without wet batter.
- Cool in tray for 5 minutes, then transfer to wire rack.
- Yummy served warm or cooled
- It's important not to over mix the batter, the less you mix it the lighter your crumb will be
- I used Heath bits o' brickle toffee bits, but I'm sure the milk chocolate ones would be good too
- Store in air tight container for 3-5 days