Moist banana toffee muffins filled with banana cream and topped with crunchy toffee bits.
Bananas and baking are the perfect match. Bananas are inexpensive, always on hand, and a naturally healthy sweetener.
Despite the glowing review above, I don’t like bananas – not just to eat on their own, anyway. At home they sit pathetically in the fruit bowl, uneaten, getting blacker and blacker and blacker. Which works out well, seeing as all I want to do is mash them up and stick them in some delicious bread, cupcake, or smoothie. Or these amazing muffins!
Full of melted toffee, these muffins are moist and flavourful. I made a simple banana cream filling and piped it into the center of the muffins once cooled. To add a little bit of crunch, I sprinkled even more toffee bits on top and quite a few in my mouth – maybe buy two packages if you’re like me. They’re a (super romantic) marriage between banoffee and banana cream.
Banana Cream Toffee Muffins
- 2 cups all purpose flour
- 1/2 cup packed brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup mashed, very ripe, banana (about 2 medium bananas)*
- 1/2 cup milk
- 1/3 cup canola or vegetable oil
- 1 egg
- 1 package toffee bits
Banana Cream Filling
- 1 banana, cut in slices, and coated in 2 – 3 tablespoons lemon juice
- 1 cup cream
- 2 tablespoons cornstarch
- 1/2 tablespoon vanilla
- 1/8 teaspoon salt
- Preheat oven to 350°. Line a muffin tin with 12 muffin cups.
- In a large bowl, mix together the flour, brown sugar, baking powder and salt.
- In a separate bowl, stir the mashed banana, milk, oil, and egg until combined.
- Add the banana mixture to the flour mixture, mixing only until combined.
- Gently fold in 1 cup of the toffee bits.
- Fill the muffin cups 2/3 full. Bake 18 – 20 minutes. Cool.
- While the muffins are cooling, prepare the banana cream filling. Blend all the ingredients in a blender until completely smooth.
- Strain the mixture into a small saucepan and cook over medium heat, stirring constantly.
- Once the mixture is just bubbling, cook for another 5 minutes until thickened. Cool completely. (To prevent a skin from forming, place a piece of saran wrap over top so it is touching the filling.)
- Fill a piping bag with the banana cream filling. Insert the tip (I used a Wilton 230) about 2/3 of the way into the middle of the muffin and pipe in the banana cream.
- Sprinkle extra toffee bits on top.
These muffins are best served fresh, but they will keep for 2 or 3 days in an airtight container. They make a great breakfast or snack on the go!