So once again I had some very ripe that bananas that wanted me to make something out of them. They did not want to be thrown away.
I didn’t want to make banana bread–I always make banana bread.
I was tired of that.
Then, I thought that I would make some peanut butter banana muffins.
However, as I was looking for the peanut butter chips I stumbled across a bag of
chocolate toffee pieces.
The wheels in my head started spinning.
To make this treat I felt that needed to do a quick little taste test–
( I didn’t want to make something that tasted bad.)
So after I approved the little bitty taste, I proceeded with this recipe.
Off I went—Chocolate Toffee Banana Muffins
Chocolate Toffee Banana Muffins
1/3 cup shortening, melted
3/4 cup sugar
2 teaspoons vanilla
1 cup mashed ripe bananas (2 to 3 medium)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate toffee bits
Heat oven to 350 degrees. Line muffin cups with paper baking cups.
In a large bowl combine the shortening, sugar, eggs, and vanilla. Beat until smooth. Add the bananas, flour, soda, salt, and baking powder. Mix well. Stir in the chocolate toffee bits.
Fill the muffin cups 2/3 full with batter and bake for 18 to 20 minutes or until a toothpick comes out clean. Cool slightly in the pan on a wire rack.