I love banana nut muffins. I love toffee. In theory, the "Banoffee Cupcakes" (or Banana Toffee muffins) by Not Your Momma's Cookie, should have been heaven in my mouth.
Unfortunately, somewhere between the condensed milk filling and the cream cheese frosting, something went wrong. I knew a second bite would have taken me to hell: the dentist chair in cavityville. I recommend changing the filling into a dip. You can gauge how much of the filling you get with each bite.
The muffin was delicious on its own, and it was even more heavenly with some toffee sprinkled on it.
The recipe for the banana muffins is below, but if you're up for the sweetness, click here: Not Your Momma's Cookie.
2 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda ½ tsp baking spice (substitute: cinnamon) ½ tsp salt 4 eggs 1 cup vegetable oil 1⅓ cup white sugar 4 large overripe bananas, mashed well
Preheat oven to 350 degrees. Line a muffin pan with 24 cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, baking spice, and salt. Set aside.
In a large bowl using a hand mixer, mix the eggs, vegetable oil, sugar, and mashed bananas on medium speed until smooth. Gradually stir dry ingredients into banana mixture. Spoon into cupcake liners.
Bake for 20-24 minutes or until toothpick inserted in center of a cupcake comes out clean. Do not overbake.