Banana Biscoff Muffins

Get ready for some major flavor. These Banana Biscoff Muffins have the perfect mix of banana and cinnamon with a bit of crunch from the biscoff spread.

The combination of flavors in these Banana Biscoff Muffins will totally blow your mind. Sweet bananas and cinnamon cookie vibes all the way.

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I haven’t posted a muffin recipe in almost 3 months. I think that may be a new record for me.

Get ready for some major flavor. These Banana Biscoff Muffins have the perfect mix of banana and cinnamon with a bit of crunch from the biscoff spread.


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.

What is Biscoff Spread?

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.

Biscoff spread 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.

It’s literally like a cinnamon cookie in spreadable form. There’s just nothing wrong about that.

I may or may not have eaten it straight out of the jar…. Maybe we shouldn’t talk about it anymore.

Get ready for some major flavor. These Banana Biscoff Muffins have the perfect mix of banana and cinnamon with a bit of crunch from the biscoff spread.

Ingredients for Banana Biscoff Muffins

The ingredients are pretty simple to make these Banana Biscoff Muffins. Here’s what you need:

  • Bananas
  • Biscoff spread, also known as cookie butter
  • Granulated sugar
  • Eggs
  • Baking soda
  • Baking powder
  • Kosher salt
  • Vanilla extract
  • Flour

As with banana bread, brown speckled bananas are best. They are so sweet and have the best banana flavor. If you need them to ripen faster you can put them in a paper bag or even roast them in the oven.

The banana and cinnamon-y cookie combination is simply delicious and makes for the perfect quick breakfast or snack on the go!

Sometimes I have a hard time finding crunchy biscoff spread so you can use the creamy version too. But the crunchy is sooo much better in my opinion so grab it if you can find it.

How to Make Banana Biscoff Muffins

If you have a stand mixer, grab it out for this recipe. Cream together the bananas, biscoff spread, eggs and vanilla extract. You’ll want to run the mixer on medium for about 3 minutes.

You need to do this for two reasons. First, as the mixture creams, it breaks down the sugar granules. Second, it whips air into the batter which will result in a lighter, fluffier muffin.

Add the dry ingredients and mix until they just mix in. Don’t overmix at this point because it will result in a tough muffin.

Bake for 15 to 20 minutes. Check them at 15 minutes with a toothpick. No overbaking here.

More Muffin Recipes You Need in Your Life:

Get ready for some major flavor. These Banana Biscoff Muffins have the perfect mix of banana and cinnamon with a bit of crunch from the biscoff spread.
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Banana Biscoff Muffins

These Banana Biscoff Muffins are the perfect mix of banana and cinnamon featuring a favorite, biscoff spread, also known as cookie butter.
Prep Time15 mins
Active Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: banana biscoff muffins
Yield: 12 muffins
Author: Meg’s Everyday Indulgence

Ingredients

  • 1 cup mashed bananas, about 2
  • 3/4 cup crunchy biscoff spread (also known as cookie butter)
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 2 1/2 cups all-purpose flour

Instructions

  • Preheat oven to 350 degrees F. Line a muffin pan with liners or spray with nonstick spray. Set aside.
  • In the bowl of a mixer, combine mashed banana, biscoff spread, sugar, eggs and vanilla extract. Beat at medium speed until light and fluffy, about 3 minutes. Add baking powder, baking soda and salt. Mix well. Add flour and mix until it just comes together.
  • Using an ice cream scoop, evenly divide the batter among the muffin cups. Bake for 15 to 20 minutes, until a toothpick comes out clean.

8 comments

  1. I am DEFINITELY making these. Bananas and Biscoff? I love both, so I can’t imagine I wouldn’t love these muffins.

  2. I recently discovered Biscoff, and was very excited to try this recipe. I followed it is exactly but the muffins came out incredibly dense, tough, and inedible. I’m wondering if there isn’t enough liquid in this recipe, but either way, I was so disappointed.

    1. I’m sorry they didn’t turn out well for you. I have a few suggestions that may better your results. Be very careful not to overmix the batter because that can make them tough or maybe bake them a little less. If the batter seems dry, you could try adding in a little more banana for moistness.

      1. I am too, I really wanted to try them!

        Yeah, I make and sell muffins regularly so I do know that tidbit…so I was super confused! Thanks for your reply…it could very well have been my oven, it’s pretty finicky!

      2. Oops I did mean muffin!!
        My family have tried them and they love the taste!
        Brilliant thank you for your advice.

  3. I made these yesterday, they are amazing! Can you freeze these cupcakes?

    1. Hi Amy! So glad you love them! You can definitely freeze them. I would recommend wrapping them in foil then placing in a freezer bag or freezer safe airtight container. Thanks for taking the time to comment, I really appreciate it!

      1. Oops I did mean muffin!!
        My family have tried them and they love the taste!
        Brilliant thank you for your advice.

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