| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1/3 | cup water |
| 1/3 | cup vegetable oil |
| 1/2 | teaspoon almond extract |
| 3 | eggs |
| 1 | cup mashed very ripe bananas (2 medium) |
| 1/2 | cup toffee bits |
| 1. | Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. |
| 2. | In large bowl, beat cake mix, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Add bananas; beat until smooth. Stir in toffee bits. Divide batter evenly among muffin cups. |
| 3. | Bake about 25 minutes or until golden brown. Immediately remove from pans to cooling racks. |
| Heat oven to 375°F. Bake about 20 minutes. |
|
| Stir in 1/2 cup miniature semisweet chocolate chips in place of the toffee bits, or to be really indulgent, toss in a half cup of both! |
|
| To ripen bananas, keep them uncovered at room temperature. To speed the process, place bananas in a perforated brown paper bag with a ripe apple! |
Nutrition Information:
160 ( 60); 7g ( 2g, 1/2g); 30mg; 170mg; 22g ( 0g, 13g); 2g 0%; 0%; 4%; 2% 1 1/2 ; 0 ; 1 1/2 1 1/2