Banana Biscoff Muffins

Staff Writer
Banana Biscoff Muffins
Banana Biscoff Muffins
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Banana Biscoff Muffins

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

Ready in
40 Minutes
10
Servings
224
Calories Per Serving
Deliver Ingredients
Makes
10 Muffins

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.

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.

Nutritional Facts

Total Fat
7g
11%
Sugar
18g
N/A
Saturated Fat
4g
20%
Cholesterol
36mg
12%
Protein
3g
7%
Carbs
38g
13%
Vitamin A
57µg
6%
Vitamin B6
0.1mg
5.7%
Vitamin C
2mg
4%
Vitamin D
0.2µg
N/A
Vitamin E
0.3mg
1.3%
Vitamin K
0.7µg
0.8%
Calcium
26mg
3%
Fiber
1g
5%
Folate (food)
14µg
N/A
Folate equivalent (total)
61µg
15%
Folic acid
28µg
N/A
Iron
1mg
7%
Magnesium
18mg
5%
Monounsaturated
2g
N/A
Niacin (B3)
1mg
6%
Phosphorus
51mg
7%
Polyunsaturated
0.6g
N/A
Potassium
148mg
4%
Riboflavin (B2)
0.1mg
8.7%
Sodium
153mg
6%
Sugars, added
15g
N/A
Thiamin (B1)
0.2mg
10.8%
Trans
0.2g
N/A
Zinc
0.4mg
2.4%