I haven’t posted a muffin recipe in almost 3 months…say what? I think that may be a new record for me. We always seem to have tons of bananas sitting around so I love using them up in banana bread and of course, muffins! So when I saw this recipe for Banana Biscoff Muffins I knew we needed to give it a try.
This recipe immediately grabbed my attention because of the use of biscoff spread. If you have never tried this, you must run out and get some right away. It consists of ground up cookies with other ingredients that we don’t want to talk about to make a creamy or crunchy spread that tastes absolutely amazing.
I may or may not have eaten it straight out of the jar…. Maybe we shouldn’t talk about it anymore.
I changed this from a loaf to muffins because I was running short on time and didn’t have an hour to bake. Sometimes I have a hard time finding crunchy biscoff spread so you can use the creamy version but the crunchy is sooo much better in my opinion.
The banana and cinnamon-y cookie combination is simply delicious and makes for the perfect quick breakfast or snack on the go!
- 1 cup mashed ripe banana
- 3/4 cup Crunchy Biscoff (cookie butter)
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- Banana chips, for garnish (optional)
- Heat oven to 350 degrees F. Coat muffin tin with non-stick cooking spray or line them with paper muffin wrappers.
- In a large mixing bowl, using a mixer on medium speed, beat together banana, biscoff, sugar and eggs until well combined and doubled in volume - about 3 minutes. Beat in baking powder, baking soda, salt and vanilla until combined. Reduce mixer speed to low and beat in flour until just combined. Place batter into tins; top with banana chips. Bake 15-20 minutes or until deep golden brown, well risen, and a toothpick inserted into muffins comes out with moist crumbs attached. Cool on a wire rack before inhaling.