The lightly spiced flavor of Biscoff matches so perfectly with the ripe bananas in these Banana and Biscoff Muffins. Easy to make, and perfect for freezing, these little bites of deliciousness make a great addition to any lunchbox. Drizzle with some extra melted Biscoff once they have cooled to really bring out that caramel biscuit flavor and make these little muffins oh so moreish.
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect lunchbox recipe every time.
🧁 Banana Biscoff Muffins Recipe
I am OBSESSED with this banana Biscoff muffin recipe.
Banana and the spiced caramel flavor of Biscoff is a flavor combination made in heaven, and I for one cannot get enough.
These muffins are:
- Great for using up ripe bananas: the riper a banana the sweeter it is, so feel free to use up those bananas that have started to go a bit brown and spotty that no one wants to eat. Waste not, want not.
- Freezer-friendly: banana Biscoff muffins freeze really well, so they are perfect for batch prepping and freezing for a busy week ahead. Freeze the cooled muffins on a baking sheet and once frozen simply transfer them to a ziplock bag or freezer bag. This way it is easy to remove one muffin at a time without them sticking together. If you remove them from the freezer in the morning and pop them into lunchboxes when you are packing them they should be thawed by the afternoon.
- Made from simple ingredients you are likely to have in the pantry. If you don't normally have Biscoff on hand it is usually available in Aldi or Trader Joe's or you can sub in some almond butter or other nut butter of choice in a pinch.
- Easy to double in volume which makes them perfect for batch prepping and freezing, so you always have a snack on hand ready to grab out of the freezer on a busy morning.
🧂 Ingredients You Need
Luckily this easy recipe requires only a handful of simple ingredients most people are likely to already have on hand or that can easily be picked up at the grocery store.
You will need:
- self-raising flour: I use self-raising flour for this recipe, however, if you do not have self-raising flour then you can simply use a mix of 2 cups of all-purpose flour and 2 teaspoons of baking powder
- brown sugar: I used lightly packed brown sugar for this recipe as it adds to the caramel flavor of the Biscoff, however, you can use granulated white sugar if preferred, or a mixture of white and brown sugar. I have also tried this recipe using coconut sugar and it worked well;
- bananas: the riper the banana the sweeter it will be, so pick your banana depending on the level of sweetness you like in baked goods. This recipe is perfect for using up bananas that would otherwise be thrown out;
- milk: full fat milk was used in this recipe, however low fat milk or plant based milk would work just as well. Please be mindful that using a plant based milk might alter the flavor of the muffin slightly;
- melted butter: use unsalted butter here so that you have more control over the salt content of your muffins. This will need to be melted, so simply melt it in the microwave before using it. You can use a mild flavored oil if preferred;
- Biscoff spread: this can normally be found alongside the nut butters in the supermarket. If you cannot find it you can sub in some almond butter along with some cinnamon and nutmeg to give a similar flavor, however, it will no longer be a nut-free muffin so keep this in mind if you are sending it to a nut-free school;
- egg: A large egg at room temperature was used in this recipe.
You might also want to add in some extras to change the muffins up a little bit.
I sometimes throw in chopped walnuts, white chocolate chips, or dark chocolate chips into the banana batter, especially if I am making a big batch.
This way there is a bit of variety throughout the week.
📋 How To Make Banana Biscoff Muffins
These little muffins are ridiculously easy to bring together!
TIP: always be sure to preheat the oven. It should be nice and hot before you add the muffins, otherwise, you risk them not rising properly. No one likes a muffin that sinks in the middle, we want these little bites to be nice and fluffy.
Once the oven is nice and hot we are simply going to add all of the dry ingredients to a large bowl and the wet ingredients to a separate medium bowl.
Whisk both until well combined.
Add the banana mixture to the flour mixture and gently stir until everything is well combined and there are no lumps of flour in your muffin batter.
Using a large spoon, an ice cream scoop, or a cookie scoop divide the muffin batter into the prepared muffin pan so they are about ¾ of the way full.
Do not overfill the muffin cups.
The muffins rise as they bake, and we do not want the muffin tops overflowing the liners and sticking to the top of the muffin pan.
That would be a pain and a half.
Bake until the muffins are golden on top and a toothpick or skewer inserted into the center comes out clean.
If it doesn't come out clean then you are going to want to pop them back into the oven for a couple of minutes, until they are cooked through perfectly.
TIP: Bake time can vary between ovens, so always test for doneness before removing the muffins from the oven and allowing them to cool.
While the muffins are cooling, melt the extra Biscoff in the microwave and drizzle on top before serving.
♨️ HOW TO MAKE THESE IN THE AIR FRYER
To make banana and Biscoff muffins in the air fryer simply follow the instructions as stated in the recipe card below, but bake them in the preheated air fryer instead.
They should be air fried at 320F (160C) for about 15 mins, or until a skewer comes out clean.
I always recommend using silicone muffin liners (affiliate link) and placing them directly on the rack inside the air fryer unless you have an air fryer large enough to hold an entire muffin pan.
TIP: sometimes when baked in the air fryer the muffins can get a funny little pointy bit on top, this is completely normal.
💭 Important Teaching Tips
The extra Biscoff spread used for drizzling over the muffins is optional but adds a great finishing touch.
To melt the Biscoff spread simply pop it into a small microwave-safe bowl and microwave for about 10-20 seconds, or until it becomes a consistency that is good for drizzling.
Use a cookie scoop to make evenly dividing the batter between the muffin tin holes easier and mess-free.
Having roughly the same amount of batter in each muffin hole will ensure they bake at the same rate and you won't end up with some perfectly baked muffins and some with an undercooked center.
TIP: if you do not have a cookie scoop you could use an ice cream scoop or a large spoon instead.
The muffins are cooked through if they spring back when lightly touched in the center.
A skewer or toothpick can also be inserted into the center of a muffin.
If the skewer or toothpick comes out clean, the muffins are done.
Fresh muffins always taste best on the day they are made but can also be stored in an airtight container at room temperature for up to 3 days.
These muffins are suitable for freezing.
Freeze in an airtight container for up to 3 months. Defrost at room temperature before enjoying.
If you do not have muffin liners or nonstick cooking spray you could also use regular parchment paper to make your own muffin liners.
Simply cut the parchment into squares and then press them into the muffin tin and fill with the pancake batter muffin mixture.
Please note that some of the muffin batter will still stick to the parchment paper as it would if you bought a muffin from a cafe wrapped in this way.
You can make mini muffins instead of regular muffins by simply filling the cups in a mini muffin pan about ¾ of the way full and reducing the cooking time to about 9 minutes.
Please note this will obviously make a lot more muffins, anywhere from 30-40.
You will still need to use a muffin pan liner or spray the muffin pan with a non-stick cooking spray.
🍽 Serving Suggestions
Serve cooled muffins with a drizzle of melted Biscoff on top.
They pair well with a cup of tea or coffee, or as a little treat in lunchboxes.
👪 Frequently Asked Questions
Yes, these muffins freeze really well.
Simply freeze in a single layer, and once par-frozen transfer to a freezer-friendly container or Ziploc bag and freeze for about 3 months.
To thaw simply remove them from the freezer the night before and allow them to thaw in the fridge. Or remove them from the freezer in the morning and allow them to thaw in the lunchbox until lunchtime.
Any other nut butter or seed butter would work well in place of the Biscoff.
However, this would obviously alter the flavor of the muffin.
I hope you enjoyed these delicious muffins! Please leave a 5 star rating on the recipe card or comment underneath the recipe card.
Banana and Biscoff Muffins
- 2 cups self raising flour (or 2 cups all-purpose flour and 2 teaspoons baking powder)
- 1 cup brown sugar lightly packed
- 2 ripe bananas mashed
- 1 cup milk
- ½ cup melted butter
- ½ cup Biscoff spread (see notes)
- 1 egg
- 2 tablespoons Biscoff spread extra, melted for drizzling
- Preheat the oven to 350°F/180°c. Line a 12 hole muffin tin with paper muffin liners and set aside.
- Add the flour and brown sugar to a large mixing bowl. Mix until well combined and set aside.2 cups self raising flour, 1 cup brown sugar
- Add the mashed banana, milk, oil, melted butter, Biscoff spread, and egg to a smaller mixing bowl. Whisk until well combined. Pour the banana mixture into the large mixing bowl with the flour mixture and mix until just combined.2 ripe bananas, 1 cup milk, ½ cup melted butter, ½ cup Biscoff spread, 1 egg
- Divide the muffin batter between the muffin tin. Bake the muffins for 20 minutes, or until lightly golden and cooked through. Transfer to a wire rack and allow to cool.
- Once the muffins have cooled, drizzle the melted Biscoff spread over the muffins and serve.2 tablespoons Biscoff spread
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.