Sticky Toffee Banana Muffins

You've heard of "top shelf" liquors?  At my house we have "top of the refrigerator" treats.  These are goodies that meet with the approval of the Empress of Cute so fully that she will go to great lengths to get at them.  Hence, storage on top of the refrigerator becomes necessary.

These muffins certainly fall into that category.  I felt the need to make something the Empress would enjoy, since her older sister was headed to a birthday party this afternoon.  Now, Princess thoroughly enjoyed her time at the birthday party.  I found it more... surreal.  Since this was the birthday of one of Princess's classmates, a goodly number of the kids attending AND the birthday girl are all on the Autism Spectrum.  Normally this would be a recipe for disaster, but this house was outfitted with a basement playroom with slide, swings, ball pit, and other sensory equipment.  A good time was had by all.

I was left to talk with the Other Mothers.  And at first, I was feeling quite inadequate as I was given a run down of all the various things these ladies have refused, fought, contradicted, and generally put up a fuss about with various care providers.  Something I don't do as a rule.  But as I listened, I found that each of these ladies had chosen to move into this county for access to it's excellent services - the various aspects of which they were currently maligning.  And I had a small epiphany:  Advocacy doesn't always mean argument.  Sometimes it means letting the people who are helping your child HELP your child.  I sat back and watched Princess enjoy herself for a bit longer, then called it an evening (especially since most of the available food didn't fit Princess's gluten-free diet, and she was getting hungry).

And got out the muffins once we were home.

In case you were wondering - these muffins are also excellent comfort food.

Sticky Toffee Banana Muffins

1/2 c. chopped pecans
1 Tbsp sugar
1 tsp cinnamon
1/2 Tbsp butter

1 1/4 c. Fancy Flour Blend
1/4 c. millet flour
1/2 c. white rice flour
1/4 c. sweet rice flour
3 Tbsp tapioca starch
1 Tbsp potato starch

1/2 tsp xanthan gum
1/2 tsp salt
3/4 tsp baking powder
1/4 tsp baking soda
3 oz. cream cheese, softened
3 Tbsp butter, softened
2/3 c. sugar
2 Tbsp milk
1 egg
1 Tbsp vanilla
1 medium banana, mashed
1/2 c. Heath toffee bits

Toast pecans on a baking sheet in 00 degree oven until lightly browned.  Pour into a heat-proof bowl with 1/2 Tbsp butter.  The heat from the nuts will melt the butter.  Stir until butter is distributed.

Mix 1 Tbsp sugar and cinnamon in a bowl and pour over nuts.  Stir until all nuts are well coated.

Set aside.
Set oven temperature to 375 degrees.  Line a 12-cup muffin pan with paper wrappers.
In a bowl, combine flours, salt, xanthan gum, baking powder, and soda.  Whisk together.
In another bowl, cream together 3 Tbsp butter and cream cheese.

Add sugar and beat until well combined.  Add egg, vanilla, and milk.  Beat for 1 minute.  Add banana and beat until smooth.

Add dry ingredients and mix on low until almost combined.  Pour in toffee bits and spiced nuts.  Mix until distributed.  Fill muffin cups about 2/3 full (I use my 2 oz. disher for this).

Sprinkle tops with sparkle sugar, if desired.  Bake for 18-20 minutes.

Even my husband, the Domestic Sergeant - who does not like banana muffins - decided that these tasted like More.


  1. WOW!!!! These look delicious:-) They look like they would be perfect with my cup of coffee in the morning, or evening for that matter:-) Take care, Terra


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