Ina Garten is a genius but you do not need me to tell you that. If you don’t know who Ina Garten is you need to look her up. In fact, X out of my blog and check her out. She’s that amazing! Whenever she’s on Food Network I am glued to her recipes and techniques. She has so much knowledge to share with all of us inferior cooks. Seriously she’s wonderful.
I had 3 bananas quickly over-ripening in my fruit basket and a hankering for banana muffins. It’s not easy to find a really good recipe for banana muffins. For the longest time I used Better Homes and Garden’s recipe and while it was okay, it wasn’t spectacular or memorable.
Enter Ina Garten’s recipe for Banana Crunch Muffins.
Her recipe called for granola. I don’t have granola nor did I feel like making granola tonight. But I knew I her batter was going to be off the hook, so I skipped the granola all together. Now I can’t call them Banana Crunch Muffins. I had to put my own spin on this recipe after all.
Have you ever made banana muffins with almond extract? Holy Toledo! If you haven’t may I just say, you’re missing out. Every banana muffin recipe I’ve ever come across calls for vanilla extract. But almond! Almond extract worked so, oh my God well with this recipe! The muffins tasted REALLY GOOD! Bye-bye vanilla! I’m going to need someone to ship me a Costco-size bottle of almond extract stat!
I did something else that may I also say is Ina Garten-level genius! Makes me wonder why she didn’t think of this…
few A LOT (I’m not fooling anyone lol! I love to eat!) of food combinations that I love. One of them is Banana Split with vanilla ice cream and caramel. Lots of caramel. Add nuts. And caramel. And bananas. And caramel. Um… I’ll be back I need to go make a Banana Split…..
What if… Just what if… I added a bit of Marks and Spencer’s Toffee to the batter? Would it taste good? Or the better question is how could it NOT taste good? Delicious! Seriously it made these regular Banana Muffins REALLY GOOD!
If you don’t have Marks and Spencer’s Toffee, I recently saw sea salt caramel at Carrefour in the imported food section. You could also use Hershey’s Caramel sauce. Or if you have extra time make your own!
But back to the muffins. I loved them! They were REALLY GOOD. Not too sweet. You could definitely taste the bananas and the almonds. The toffee added an extra flavor dimension too! Next time I’m going to drizzle on more toffee on top of them when they come out of the oven to make them extra toffee-y!
I’m going to grab one more muffin before I go to bed!
See what you made me do with all this talk of REALLY GOOD Banana Toffee Muffins!!!
Reducing the sugar to 1 cup and adding 4oz of toffee made these Banana Toffee Muffins perfectly sweet!
- 3 Cups Flour
- 1 Cup Sugar
- 2t Baking Powder
- 1t Baking Soda
- 1/2t Salt
- 8oz Unsalted Butter, melted and cooled
- 3 small Eggs or 2 Large Eggs
- 3/4 Cup Milk
- 1t Almond Extract
- 1 Ripe Banana, mashed
- 2 Bananas, chopped
- 1 Cup Chopped Walnuts
- 4oz Toffee or Caramel
- 1 Cup Sweetened Shredded Coconut
- Shredded coconut, optional
- Preheat oven to 350F.
- Line 36 muffin cups with paper liners.
- Mix flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment.
- Add butter and blend.
- Combine the eggs, milk, almond, and mashed bananas, and add them to the flour mixture. Scrape the bowl and blend well. Don't overmix.
- Mix toffee or caramel with walnuts.
- Fold the diced bananas, walnuts and coconut into the batter.
- With a 1/4 cup measuring cup, pour batter into the paper liners. Top each muffin with coconut, if desired.
- Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean.
- Cool slightly, remove from the pan, and serve.