Banana Bread Muffins
These Banana Bread Muffins are rich and wonderful studded with chocolate chips and toffee bits. They freeze beautifully and reheat in seconds. Enjoy them with a cup of coffee or cold glass of milk!
Servings: 24 muffins
Ingredients
- 1/2 cup unsalted butter , softened
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups mashed ripe bananas (about 4 medium)
- 1/2 cup sour cream
- 1 cup chocolate chips , divided
- 3/4 cup toffee chips , divided
Instructions
- Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners and spray very lightly with nonstick cooking spray.
- In a large bowl, beat the butter and sugar with an electric mixer until combined and fluffy. Beat in vanilla and eggs until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until incorporated. Add to the wet ingredients, beating until just combined.
- Stir in the mashed bananas, sour cream, 3/4 cup chocolate chips, and 1/2 cup of the toffee chips until just combined.
- Using a cookie scoop, evenly distribute the batter among the muffin cups. Sprinkle with the reserved chocolate chips and toffee chips.
- Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.
- Allow to cool for at least 15 minutes and enjoy!
Video
Nutrition
Calories: 167kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 162mg | Potassium: 87mg | Fiber: 1g | Sugar: 16g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg