Soft fluffy banana muffins, swirled with crunchy biscoff spread and topped with Biscoff crumble, these Banana Biscoff muffins bring out the best in all the flavours.
I never doubted that biscoff went well with everything, and these muffins further imbed this in my mind. These muffins bring banana and biscoff together in the perfect balance and bring out the best in the flavours.
Have them for Sunday brunch, your weekly snack or whenever you feel like these Banana Biscoff Muffins will leave you happy and satisfied.
For more banana recipes, see also my Banana pancakes and my Almond Banana Bread
10
15 minutes
20 minutes
35 minutes

Ingredients

  • 1 cup flour
  • 4 tbsp brown sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 medium bananas, very ripe
  • 1 egg
  • 1/4 cup heaped + heaped tsp plain yogurt
  • 1/4 cup heaped + heaped tsp biscoff spread, I used crunchy
  • 1/2 tsp vanilla
Topping:
  • 1/4 cup brown sugar
  • 3-4 speculoos cookies
  • 2 tbsp flour
  • 2 tbsp flaked almonds or oats

Method

  1. Preheat the oven to 180
  2. In a large bowl mix the flour, sugar, baking soda and salt together and then set aside.
  3. In another bowl, mash thoroughly the bananas then mix in the egg, yogurt, vanilla and biscoff spread.
  4. Pour the wet ingredients into the dry ingredients and mix until just incorporated.
  5. Optional (but recommended): add an extra teaspoon or two of biscoff and gently swirl gently through the mixture to not fully incorporate the biscoff into the mixture.
  6. Divide the mixture between 10 lined muffin tins
  7. Top with the topping
  8. Bake for 18-20 minutes until the tops of the muffins are turning golden brown