Imagine biting into a muffin so irresistibly moist and packed with flavor that it makes your taste buds dance with joy! These Jumbo Chocolate Chip Toffee Banana Muffins aren't just another boring breakfast treat - they're a culinary adventure that transforms ordinary bananas into a mind-blowing dessert that will have everyone begging for your recipe. Prepare to elevate your baking game and become the ultimate kitchen hero with this ridiculously delicious creation that combines the richness of chocolate, the crunch of toffee, and the comfort of perfectly ripe bananas.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 3 ripe bananas
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup toffee bits
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, mash the 3 ripe bananas with a fork or potato masher until smooth. Ensure there are no large lumps for even distribution in the batter.
- Add 1 cup of granulated sugar and 1/2 cup of brown sugar to the mashed bananas. Mix well until the sugars are fully incorporated.
- Pour in 1/2 cup of melted unsalted butter and stir until combined. The mixture should be slightly warm but not hot, to avoid cooking the eggs.
- Crack 2 large eggs into the bowl and add 1 teaspoon of vanilla extract. Whisk together until the mixture is smooth and well blended.
- In a separate bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk together to ensure the dry ingredients are evenly mixed.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Mix until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1 cup of chocolate chips and 1/2 cup of toffee bits, distributing them evenly throughout the batter.
- Using a large spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each cup about 3/4 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your jumbo chocolate chip toffee banana muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Tips
- • Use overripe bananas for maximum sweetness and moisture - the darker, the better! • Don't overmix the batter; lumpy is good! Overmixing can lead to tough, dense muffins • Make sure your butter is just melted, not hot, to prevent accidentally cooking the eggs • For extra indulgence, sprinkle some additional toffee bits and chocolate chips on top before baking • Let muffins cool slightly in the pan to help them set and prevent falling apart • Store in an airtight container to maintain their soft, delectable texture
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 70mg
