Muffin Monday: Roasted Banana Coconut Muffins with Toffee Coconut Peanut Topping

Another Monday, another muffin recipe to enjoy. Now what probably started off as somewhat of a healthy recipe I've transformed it a bit into a naughty breakfast treat. I decided to add crushed roasted peanuts and toffee sauce to the coconut topping. These muffins turned out great and all the flavours really shined though, very tasty!

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Recipe - Inspired by epicurious.com

Ingredients:
Muffin: 
1 1/4 cups plain flour
1 tsp baking powder
1/4 tsp salt
2 roasted bananas (medium size), mashed
1/2 cup unsalted butter, melted
1/2 cup sugar
1 large egg
1/2 tsp vanilla
1/2 cup sweetened flaked coconut

Topping:
1/4 cup sweetened flaked coconut
1/4 roasted peanuts, crushed
1/4 toffee sauce

Steps:
Preheat oven to 375°F/190°C. Line muffin cups with liners. Whisk together flour, baking powder, and salt in a bowl. Whisk together roasted bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened. In a small bowl, combine all ingredients for the topping. Divide batter among lined muffin cups and cover with a spoonful of topping. Bake until muffins are puffed and golden, about 20 - 25 minutes. Transfer muffins to a rack and cool.