I decided there had to be another way to use up excess over ripe bananas instead of baking my usual banana bread .
This is where my sticky toffee banana muffins make their entrance.
Imagine the flavours of sticky toffee pudding, well the sponge part that is. That is what these muffins taste like thanks to the addition of dark brown muscovado sugar and dates.
To turn them into mini sticky toffee puds, I recommend you add a very good sticky toffee sauce recipe like THIS one and coat the muffins liberally – turning them into an instant dessert as opposed to a heavenly breakfast.
If you are partial to an early morning muffin, these are made for you. They take all of ten minutes to put together and the results, when baked, surpass anything shop bought by far.
I also have a selection of muffins collected from around the web for more breakfast inspiration:
Carrot cake muffins – Foodie Quine
Lemon muffins – Little Sunny Kitchen
Hazelnut apple muffins – Recipes from a Pantry
Blackberry apple Speculaas muffins – Fab Food 4 All
Healthy Breakfast muffins – Mostly About Chocolate
Raspberry Chia seed & oat muffins – Jo’s kitchen
Wholemeal breakfast muffins – Supper in the Suburbs
Blueberry muffins – Munchies & Munchkins
Jam doughnut muffins – Tin & Thyme
Grain free lemon & blueberry muffins – Celery & Cupcakes