Gluten-Free Banana Walnut Toffee Muffins
These gluten-free banana walnut toffee muffins are soft with a hint of caramel flavor.
Can you ever say no to a muffin? These Gluten-Free Blueberry Muffins – Small Batch are one of my favorites. However, if you find yourself with some extra ripe bananas, this recipe is the perfect way to use them up. Perfectly soft with a hint of caramel and the crunch of the walnuts makes it the perfect snack. In addition, the toffee bits melt into the batter which I love. I particularly like these with some coffee or tea, you can even make mini versions of these for a tea party. They are great for a quick grab and go snack or breakfast if that’s how you roll.Â
Ingredients
Flour– Use your favorite gluten-free flour blend and make sure it has xanthan gum. If you’re not gluten-free you can use regular all-purpose flour.
Baking Powder
Salt – I just use regular table salt.
Sugar
Egg
Mashed Bananas – You will need 3 medium or 2 large bananas. The more spotty they are the better.
Milk – You can use regular or dairy free milk. I suggest you use an unsweetened version of it.
Oil – Vegetable, canola, or coconut oil will work.
Walnuts or Pecans – Use your favorite nut.
Toffee Bits – I like to use the Heath brand but use whatever you can find.
Chocolate Chips (Optional) – Use mini chocolate chips to change the flavor a bit.
How Ripe Should Your Bananas Be For Baking
The best bananas for baking are the ones that have black spots or are mostly black. The more spots or the darker the banana the better, this ensures that the banana is really sweet and easy to mash. Unfortunately, a yellow banana is not as sweet and harder to mash. If you have yellow bananas and are wanting to make a banana dessert you can peel the banana and bake them in a 300°F degree oven for 15 to 20 minutes.
Storage Tips
Store loosely covered for up to 3 days.
Gluten-Free Banana Walnut Toffee Muffins
Materials
- 1 3/4 cup Gluten-Free Flour
- 3/4 tsp Xanthan Gum if GF flour does not have it in the mix
- 2 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Sugar
- 1 Large Egg, lightly beaten
- 1 cup Mashed Banana
- 1/2 cup Dairy or Non/Dairy Milk
- 1/3 cup Vegetable Oil
- 1/4 cup Walnuts or Pecans, chopped into small pieces
- 1/4 Heaping Cup + more for topping Toffee Bits
- 1/4 cup + more for topping Mini Chocolate Chips Optional
Instructions
- Pre-Heat oven to 400°F 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.
Nutrition
Other Recipes You May Like
If you’ve tried it, can you tell me how this recipe work with AP flour.
Ok. I just read your post. I don’t follow directions well and jumped to the recipe. My apologies?!
Hi, no worries. It should work just fine with regular AP flour.