Banana Choco-Toffee Mini Muffins are bite-size delights packed with flavor. A homemade banana bread batter is embellished with mini chocolate chips and toffee bits then baked until soft and golden. Serve them for breakfast, brunch or tea when you need a bite-size muffin to enjoy.
Banana Choco-Toffee Mini Muffins Inspired By Dr Seuss
My sons class was finishing up Dr Seuss week with a “Green Eggs and Ham”breakfast. When tossing around ideas about what we might want to contribute, I asked him about various flavors combinations. Being a Mom, I immediately thought of fresh fruit. I mentioned this to him, and after some thought he said, that he thought his friends might enjoy this flavor combo. I hadn’t developed a recipe using those flavors, but I like the way he thinks! Funny how the apple doesn’t fall very far from the tree, isn’t it? So, into the kitchen I went and I whipped up these mini muffins with his help, and they were an instant hit. So much so, they almost didn’t make it to his school.
Banana Bread Bread Muffins Only Get Better
In general, my family lovesbanana bread so, these muffins weren’t a vast stretch for us. I had considered adding chocolate chips to banana bread batter before but, not both toffee and chocolate. When making these, I found that for the best results, I prefer making these muffins the day they’ll be served to maintain the caramelized top and the soft center. They pack-up beautifully and kids of all ages love them. Another flavor we love are these Mini Crumb Cake Bites from Crazy For Crust.
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Helpful Kitchen Items:
Banana Choco-Toffee Mini Muffins
Prep Time20 mins
Cook Time17 mins
Total Time37 mins
Servings: 36 -42
Ingredients
- 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice or cinnamon
- 1/2 tsp salt
- 4 Tbsp melted butter
- 1/2 cup sour cream
- 3/4 cup brown sugar
- 1 cup mashed banana 2 medium
- 1 large egg
- 1 tsp vanilla
- 3/4 cup semi-sweet mini chocolate chips divided
- 3/4 cup English toffee bits divided
Instructions
- Preheat the oven to 350°F and line [2] 24 cup mini muffin tins with liners
- In a medium mixing bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice and salt.
- In a separate bowl, beat together the melted butter, sour cream, brown sugar, mashed bananas, egg and vanilla. Beat with the mixer for 2 minutes until combined.
- Add the dry ingredients into the wet ingredients until all of the ingredients are incorporated. This will only take around 2 minutes. Stop and scrape the bowl periodically while mixing so all of the ingredients will combine.
- Fold in 1/2 cup mini chocolate chips and 1/2 cup toffee chips by hand.
- Divide the batter evenly among the muffin cups using a teaspoon or a 1 ounce ice cream scoop.
- Sprinkle the remaining chocolate chips and toffee bits on top.
- Place the pans into the oven and bake for 15-17 minutes until golden and a toothpick inserted into the center comes out clean.
- Remove from the muffin tins and cool completely on a wire racks.
Notes
I was able to yield 42 mini muffins from this recipe but, this depends on how generous you are when you divide the batter. This recipe will easily make 36 mini muffins.
Tried this recipe?Mention @melissassk or tag #melissassk!
Didi says
Absolutely delicious!!! I can actually taste the flavors honey!!
Thank you!
Melissa says
The perfect size for little hands…thanks, Didi! xoxo
Web Design Greensboro says
Wow…that looks awesome, Melissa!
Melissa says
Thanks Ashley, we love ’em!
Rebeccah says
Ashley- I love this recipe. I have a couple of substitution questions maybe you can answer for me?? Can I use plain yogurt in place of sour cream?(I normally substitute but wanted to check) also I dont care for bananas so would apple sauce work? I usually use apple sauce in place of veg oil in cakes so thought I would check.
thanks so much for sharing your creations- my kids appreciate it!!! 🙂
Rebecca~
Melissa says
Hi Rebecca, I’ve never used yogurt in this particular recipe, but, generally speaking it works quite well as a substitution for sour cream. I think it should work fine. I wish I could tell you first hand about the applesauce, but, I’ve only made this recipe as presented. I would guess [and I’m guessing] that perhaps you’d need less applesauce maybe 3/4 cup in place of the banana. Let me know how it goes with your changes should you decide to go that route. ~ Melissa
Anonymous says
What would be the baking time on these if I used regular sized muffin pans?
Melissa says
I would recommend that you test them with a toothpick at 22-23 minutes. Increase the baking time as needed in 2-3 minute intervals after that, if they’re still gooey in the middle. You’ll need to look for moist crumbs on a toothpick to indicate they’re done.