If you buy bananas, you’ll know that every once in awhile, some will start to start to grow spots and the next thing you know, you need to whip up a batch of something with banana in it.
A while back Jenn, from My Kitchen Addiction, posted a recipe for Chocolate Chip Toffee Banana Muffins. They looked delicious and I loved the idea of making them mini-snack-sized. They baked up fluffy and delicious, and just like she said, they made a lot. I stored most of them in a container in the freezer and took some out every so often as I needed them. It was perfect for those busy days when there wasn’t any time to bake, so I thought I’d share the recipe with you here.
I have to warn you though, they are addictive and pop ever-so easily into your mouth as you walk by.
I hope you enjoy them!
Chocolate Chip Toffee Banana Muffins
Makes about 3 1/2 dozen muffins
Adapted ever so slightly from My Kitchen Addiction
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 4 eggs
- 2 cups mashed banana
- 3 cups whole wheat flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup hot water
- 1 cup mini chocolate chips
- 1 cup toffee bits, (optional)
1. Preheat the oven to 350°F. Line muffin pans with paper cups (or lightly grease), and set aside.
2. Combine the softened butter, sugar, and brown sugar in a large mixing bowl. Beat on medium speed to cream the butter and sugars until the mixture is light and fluffy. Gradually add the eggs one at a time, beating after each addition until well incorporated. Stir in the mashed banana.
3. Meanwhile, in a separate mixing bowl, whisk together the white whole wheat flour, whole wheat pastry flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture alternately with the hot water, starting and ending with the dry mixture. Stir just enough to moisten all of the dry ingredients.
4. Add the mini chocolate chips and toffee bits, and fold them into the batter. Spoon the batter into the prepared muffin pans (approximately 1/4 cup of batter for each muffin). Bake the muffins for approximately 20 – 22 minutes. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
If you can’t find whole wheat pastry flour, you can make it, by using regular whole wheat flour, removing 2 tablespoons per cup and replacing it with 2 tablespoons of cornstarch and whisking thoroughly.