Chocolate Chip and Toffee Banana Muffins

We love Chocolate Chip and Toffee Banana Muffins in this house! My kids gobble them up like they’re the best things ever, and if I’m being frank, I do too! There’s something so comforting about a banana muffin. Add in the chocolate chips and toffee bits and they become a really special treat. And on top of everything else, they’re environmentally friendly, oh you read that right! Instead of throwing out those ugly old bananas, we’re using them to whip up this favourite!

Ok, environmentally friendly might be a stretch, but it’s a great way to use up those last few bananas that have turned brown. Let’s be honest, no one wants to eat them, they’re way too mushy. The only thing left to do with them is bake and so, we do!

This easy recipe belongs to my aunt and it’s so good! It’s loaded with banana flavour. To achieve that extra banana taste, use the ugliest bananas you can find, the skins should be covered in spots or fully browned. This also means the fruit will be extra sweet, and you’ll be able to tone down the sweetener in these muffins. My aunt only uses half a cup of sugar for these and for me that feels like a win. Ok, I do load them up with chocolate chips and toffee bits, but they’re just as good without them. Or you can add a half cup of nuts, that’s always a welcomed addition, as well.

These muffins are such a comfort food for me. I don’t make muffins often, but when I do, it’s usually these ones! They’re easy to make and the recipe never fails. I’m pretty sure you’re going to love these as much as we do! Ok, are you ready for the recipe?

How to make Chocolate Chip and Toffee Banana Muffins

To start, peel and mash three or four bananas. I use four bananas most of the time. Then, I beat together the bananas with the oil, sugar and egg until well combined. Stir in the vanilla extract and set aside.

Next, sift together the flour, baking soda, baking powder and salt and then stir that into the banana mixture. Don’t over mix these, just stir until everything is combined. Pour into a greased muffin tin or use cupcake liners if you’d prefer. I still like to grease the top of my muffin tins, just to make sure they muffin tops don’t stick. The muffin tops are my favourite, so I’ll do whatever it takes to protect those light crispy edges! Then bake these for about 23 – 25 minutes. The tops should bounce back when gently pressed.

I like to freeze these muffins when they’re cool. It stops me from eating more than I should and they’re still pretty perfect microwaved for a few seconds to bring them back to life. It’s a perfect snack to bring to work. Just pop a frozen muffin in your lunch kit and by the afternoon it should be completely thawed and just the sweet treat for that mid-afternoon. craving. Give it a try, you won’t regret it!

Loved Chocolate Chip and Toffee Banana Muffins? Check out these other delicious recipes, I’m sure they’ll hit the spot:

• Cranberry and Wild Rice Bread
• Six-Week Bran Muffins
• Land of Nod Cinnamon Buns

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If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!

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