Gluten-Free Banana Walnut Toffee Muffins (Edit recipe)

66 recipes
|
11 followers

These soft banana muffins have a walnut crunch and a hint of caramel. They're gluten-free but you can sub in regular all-purpose flour if needed.

save

View original recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 12

Ingredients

1.75 cup Gluten Free Flour
.75 tsp Xanthan Gum, (if GF flour does not have it in the mix)
2.5 tsp Baking Powder
.5 tsp Salt
.5 cup Granulated White Sugar
1 Egg, Large, lightly beaten
1 cup Banana, Mashed
.5 cup Milk, Dairy or Non/Dairy
.333 cup Vegetable Oil
.25 cup Pecans, Walnuts or, chopped into small pieces
.25 cup Toffee, heaping, + more for topping Bits
.25 cup Semi-Sweet Mini Chocolate Chips, + more for topping (optional)

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-Heat oven to 400F and line or grease a muffin pan.
Combine first 4 ingredients (including xanthan gum if needed) in a large bowl and set aside.
Mash the bananas then add the egg, milk, and oil.
Add banana mixture to the flour mixture and stir until combined.
Add in the chopped nuts and 1/4 cup of toffee bits (and 1/4 cup of mini chocolate chips if using) and stir.
Spoon batter into muffin tins and top with a bit of the toffee bits. (If using mini chocolate chips, using a small bowl add 1/8 cup of toffee pieces and 1/8 cup of mini chocolate chips, mix together then top the muffins).
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean and they are golden brown.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	236
Fat:	12 g
Carbohydrates:	33 g
Protein:	2 g
Cholesterol:	3 g
Sodium:	264 mg
Fiber:	2 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.