Banana Biscoff Muffins

Banana Biscoff Muffins
Staff Writer
Banana Biscoff Muffins
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Banana Biscoff Muffins

Banana muffins get leveled up with Biscoff! A delicious combination. 

10
Servings
142
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

For the 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 Tablespoons granulated sugar
  • 1/4 Cup non-fat plain orvanilla yogurt
  • 1/4 Cup Biscoff Spread or cookie butter
  • 2 medium bananas, mashed

For the speculoos streusel:

  • 1/3 Cup brown sugar, lightly packed
  • 1/4 Teaspoon ground cinnamon
  • 2 Tablespoons old fashioned oats
  • 3-4 speculoos cookies, crushed
  • 2 Tablespoons all purpose flour

Directions

For the muffins:

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.

For the speculoos streusel:

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.

Nutritional Facts

Total Fat
3g
4%
Sugar
6g
7%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
28g
22%
Protein
2g
4%
Vitamin A, RAE
38µg
5%
Calcium, Ca
104mg
10%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Niacin
1mg
7%
Phosphorus, P
55mg
8%
Selenium, Se
2µg
4%
Sodium, Na
123mg
8%
Water
24g
1%

Banana Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Banana Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.