Banana and Biscoff Muffins

A banana and Biscoff muffin in a white muffin liner

The combination of the lightly spiced caramel flavored Biscoff works so well with banana in these bakery style banana Biscoff muffins. These muffins are incredibly easy to make, with Biscoff spread added to the batter to give the muffins that delicious Biscoff flavor. They are drizzled with yet more Biscoff spread, giving that finishing Biscoff touch.

Prep Time10

Active Time20

Total Time30

Course: Snack

Cuisine: American

Keyword: banana and biscoff muffins

Yield: muffins

Calories: 316kcal

Materials

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

Instructions

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

Notes

Biscoff spread

Biscoff spread can be found in the same section of the grocery store where you would find nut butter.

In cold weather, Biscoff spread can become slightly hard, If it is too hard to scoop simply warm it slightly in the microwave before scooping it into the measuring cup.

The extra Biscoff spread used for drizzling over the muffins is optional but adds a great finishing touch.

Melt the Biscoff spread by adding the 2 tablespoons to a small microwave-safe bowl. Microwave for 10-20 seconds, or until it reaches a drizzling consistency.

Tips

Use a cookie scoop to make evenly dividing the batter between the muffin tin holes easier and mess-free.

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.

Store

Store in an airtight container at room temperature for up to 3 days. Can also be stored in the fridge if preferred.

These muffins freeze well also. Allow to cool completely to room temperature before freezing in a single layer for up to 3 months.

Nutrition