Banana muffins get leveled up with Biscoff! A delicious combination.
You can freeze these muffins once they are completely cooled. Double wrap them in plastic wrap and freeze individually. To reheat the muffins, you can: bake them again at 300°F for about 10—5 minutes, or until center is warm (if you defrost muffins in fridge the night before, muffins will warm up faster) or microwave for 20—30 seconds.
Preheat oven to 350F. Line a standard muffin pan with liners, or grease with cooking spray.
In a large bowl, whisk together flour, baking soda, salt, and ground cinnamon until combined.
Then, whisk in the sugars.
In another medium bowl, combine the mashed bananas, yogurt, egg, vanilla, and Biscoff spread together.
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).
Using a cookie scoop, divide the batter among the muffin pan.
In another medium bowl, combine the brown sugar, flour, cinnamon, and oats.
Using a pastry cutter, or a fork, cut in the butter until coarse crumbs form.
Mix in the crushed speculoos cookies.
Sprinkle stresuel evenly between muffins.
Bake for 18-20 minutes, or until edges are lightly golden.
Let muffins cool in pan for 5 minutes before removing them to cool on cooling rack completely.