Here’s another way to use Dove Peanut Toffee Crunch. Chop them and use them like chocolate chips in this super-moist, tender and just-sweet-enough muffin with great banana flavor.
My top two favorite recipes for banana cake are Ultimate Banana Cake and One-Bowl Banana Nut Cake. Either one can be served without frosting as a banana bread, or baked in muffin tins. This recipe ranks as a close third.
|Dove Peanut Toffee Crunch-Banana Muffins |
Adapted from hubpages.com
Rating: 8 out of 10
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|INGREDIENTS: 1-1/2 cups unbleached all-purpose flour |
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1/2 tsp. cinnamon
1/2 cup chopped Dove Peanut Toffee Crunch, or chocolate chips
1/2 cup chopped toasted walnuts
3 bananas, very ripe (about 1 cup mashed)
3/4 cup sugar
1/2 tsp. pure vanilla extract (I used my homemade vanilla extract)
1 large egg
1/3 cup (5-1/3 Tbsp.) unsalted butter, melted, cooled
Heat oven to 375F. Grease a 12-cup standard muffin pan, or line with paper cups. In large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Stir in toffee crunch and walnuts.
In medium bowl, whisk together mashed bananas, sugar, vanilla, egg and butter till well mixed. Pour into dry ingredients all at once and stir together with spoon or spatula just till barely combined. Do not over mix.
Fill muffin cups almost to top. Bake 17-19 minutes, or till toothpick inserted in center returns with just a few crumbs. Feel the pick to be sure it isn’t gummy. If it is gummy, the muffins are not yet done. Cool in pan 5 minutes, then turn out onto wire rack to finish cooling.
Yield: 12 muffins