Pumpkin Toffee Banana Muffins
 
Prep time
Cook time
Total time
 
A gluten free pumpkin banana muffin with pockets of toffee baked throughout. Topped with drizzled chocolate and toffee bits.
Author:
Recipe type: Bread
Serves: 20
Ingredients
  • 2 eggs, beaten
  • 1 cup packed brown sugar
  • 1 stick (1/2 cup) salted butter, room temperature
  • 1 teaspoon vanilla
  • 1 ripe banana, mashed (1/2 cup)
  • ¾ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon xanthan gum
  • 1 teaspoon salt
  • ½ cup white rice flour
  • ½ cup brown rice flour
  • ¾ cup potato starch
  • ¼ cup tapioca starch
  • 1 tablespoon ground flaxseed
  • ½ cup sour cream (I used light)
  • ½ cup gluten free oats
  • ½ cup toffee bits, plus extra for topping
  • ½ cup mini chocolate chips (optional)
  • ½ cup semi-sweet chocolate chips, melted (for drizzling)
Directions
  1. Preheat oven to 350 degrees. Line cupcake tins with paper liners and set aside.
  2. Cream together beaten eggs, butter, and sugar. Add vanilla and mix until combined. Add banana and pumpkin puree. Mix until combined.
  3. Sift together pumpkin pie spice, cinnamon, baking powder, baking soda, xanthan gum, salt, white rice flour, brown rice flour, potato starch, tapioca starch, and flaxseed in a medium sized mixing bowl. Add to pumpkin mixture. Mix until combined. Add sour cream. Mix until incorporated. Mix on low for additional 2 minutes. Fold in oats and toffee bits and mini chocolate chips, if desired.
  4. Fill paper liners ⅔ way full and bake one pan at a time at 350 degrees for 20 minutes or until tops spring back with touch of finger. Immediately remove from muffins from tin, being careful not to burn fingers, and cool on wire rack.
  5. In a microwave safe bowl, heat semi-sweet chocolate chips at 50% heat for 30 seconds. Remove and stir. Heat for additional 15 seconds and stir until melted. Heat in additional 15 second intervals if needed. Add a teaspoon of shortening or coconut oil to melted chocolate to thin out. Drizzle on cooled muffins and sprinkle additional toffee bits on top.
Recipe by Breezy Bakes at https://www.breezybakes.com/pumpkin-toffee-banana-muffins/