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
Sticky Toffee Banana Muffins
- 125 ml natural yoghurt
- 50 ml light olive/sunflower oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- A pinch of sea salt
- 250 g self raising flour
- 1 tsp baking powder
- 100 g dark brown muscovado sugar
- 100 g dates chopped after soaking
- Hot water for soaking the dates
- 2 medium bananas mashed
- Maple syrup for glazing
- Place the dates in a bowl and cover with boiling water. Leave to soften for 10-15 minutes
- Measure the yoghurt and oil into a jug
- Add in the eggs and vanilla and whisk together
- In a separate bowl sift the self raising flour and baking powder then add in the cinnamon and sea salt
- Drain the dates and chop into small pieces
- Pour the yoghurt mix into the flour and stir to combine
- Fold in the mashed bananas
- Divide the mixture between 12 muffin cases and bake in a pre heated oven (170 degrees) for 20-25 minutes until the muffins are golden and springy to the touch.
- Glaze with maple syrup while the muffins are still warm.
If you are eating the muffins the day after you make them, I would recommend placing them in the microwave for 10 seconds to freshen them up as muffins are normally best served on the day they are baked.
Alternatively freeze half the batch of muffins for another day.
They are great in packed lunch boxes. Just take them out of the freezer in the morning and they will be ready to eat by lunchtime!