Banana Biscoff Muffins

• 1 1/4 cup all purpose flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 large egg
• 1/2 teaspoon ground cinnamon
• 6 tablespoon granulated sugar
• 1/4 cup non-fat plain orvanilla yogurt
• 1/4 cup biscoff spread or cookie butter
• 2 medium bananas, mashed
• 1/3 cup brown sugar, lightly packed
• 1/4 teaspoon ground cinnamon
• 2 tablespoon old fashioned oats
• 3-4 speculoos cookies, crushed
• 2 tablespoon all purpose flour

1. Preheat oven to 350F. Line a standard muffin pan with liners, or grease with cooking spray.
2. In a large bowl, whisk together flour, baking soda, salt, and ground cinnamon until combined.
3. Then, whisk in the sugars.
4. In another medium bowl, combine the mashed bananas, yogurt, egg, vanilla, and Biscoff spread together.
5. Make a well in the center of the flour mixture. Transfer all the wet ingredients (banana, yogurt, etc) into the middle. Using a rubber spatula, fold ingredients together until just combined (do not over mix).
6. Using a cookie scoop, divide the batter among the muffin pan.
7. In another medium bowl, combine the brown sugar, flour, cinnamon, and oats.
8. Using a pastry cutter, or a fork, cut in the butter until coarse crumbs form.
9. Mix in the crushed speculoos cookies.
10. Sprinkle stresuel evenly between muffins.
11. Bake for 18-20 minutes, or until edges are lightly golden.
12. Let muffins cool in pan for 5 minutes before removing them to cool on cooling rack completely.