Honestly, I’m not sure I even need a description for this one. If the name didn’t get you, you aren’t the target audience. These coffee toffee banana muffins are moderately sweet and full of nutritional value for a solid breakfast…and yet fun. Yum.
This recipe makes a big enough batch to meal prep, but you can halve it if you prefer a smaller batch. Everything halves neatly except the mix ins (the toffee, nuts, and nibs), but those you can just eyeball without jeopardizing your results.
Adapted from: Inspired Taste blog
Ingredients
Makes about 23 muffins.
- 6 very ripe bananas
- 2/3 cup vegetable oil
- 2 egg
- 4 tsp instant espresso
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup brown sugar
- 1 ½ cups whole wheat flour
- 1 ½ cups unbleached white flour
- 2 tsp baking powder
- 2 tsp baking soda
- ¾ cup chopped walnuts
- ¾ cup toffee bits (or sub mini chocolate chips)
- ¼ cup cacao nibs (optional)
Preheat the oven to 350 F. Grease a regular size 12-cup muffin tin or line with papers (or prep two pans, if you have them–otherwise bake in two batches.)
Peel the bananas and mash them in a large bowl (a little chunky is fine). Add the eggs, one at a time, whisking between each one. Add the vanilla, salt, espresso, sugar and oil and whisk well. Add all the remaining ingredients at once, and use a spatula to mix until there are no more pockets of flour (but don’t keep mixing past that point).
Scoop about ¼ cup of batter into each cavity of the muffin pan (they should be filled to the top). Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool at least 15 minutes on a wire rack before eating.
When fully cooled to room temperature, store in an airtight container on the counter for a couple of days, or freeze them in a bread bag or airtight container and then use the defrost setting on your microwave to heat your coffee toffee banana muffins up individually for breakfast.