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Banana Walnut Toffee Muffin

Gluten-Free Banana Walnut Toffee Muffins

Stillwood Kitchen
Soft muffins with a walnut crunch and a hint of caramel.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 189 kcal

Ingredients
  

  • 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

Serving: 1gCalories: 189kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 201mgPotassium: 97mgFiber: 3gSugar: 12gVitamin A: 49IUVitamin C: 2mgCalcium: 78mgIron: 1mg
Keyword banana, muffins, walnuts, toffee, gluten-free
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