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Biscoff Banana Muffins

Biscoff Banana Muffins Perfectly Sweet and Spiced Treat

Biscoff Banana Muffins offer a unique flavor profile that blends the warm caramel of Biscoff with the rich sweetness of bananas. The texture is light and fluffy, with just the right amount of sweetness. With simple steps and easy-to-find ingredients, you can make these muffins in no time, and they’re sure to become a staple in your baking repertoire.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Baking
Cuisine: American
Calories: 316
Ingredients Method Notes

Ingredients
  

For the Muffins:
  • 2 cups self-raising flour or 2 cups all-purpose flour and 2 teaspoons baking powder
  • 1 cup brown sugar lightly packed
  • 2 ripe bananas mashed
  • 1 cup milk
  • ½ cup melted unsalted butter
  • ½ cup Biscoff spread
  • 1 large egg room temperature
For Drizzling:
  • 2 tablespoons Biscoff spread extra, melted for drizzling

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F (175°C). Line a 12-hole muffin tin with paper muffin liners and set aside.
  2. Prepare the Dry Ingredients: In a large mixing bowl, add 2 cups self-raising flour and 1 cup brown sugar. Mix until well combined, then set aside.
  3. Prepare the Wet Ingredients: In a separate bowl, mash 2 ripe bananas until smooth. Add 1 cup milk, ½ cup melted butter, ½ cup Biscoff spread, and 1 large egg. Whisk until well combined.
  4. Combine Wet and Dry Ingredients: Add the banana mixture to the dry ingredients and stir gently until everything is just combined. Be careful not to overmix the batter.
  5. Fill the Muffin Tin: Divide the muffin batter evenly into the muffin tin, filling each cup about ¾ full. Do not overfill.
  6. Bake the Muffins: Bake for 20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
  7. Cool and Drizzle: Remove the muffins from the oven and let them cool on a wire rack for 5 minutes. While cooling, melt the remaining 2 tablespoons Biscoff spread in the microwave for about 10-20 seconds, then drizzle over the muffins once they have cooled completely.

Notes

  • If you don’t have self-raising flour, you can use all-purpose flour and add 2 teaspoons of baking powder.
  • For a more indulgent treat, feel free to add chocolate chips or nuts (like walnuts) to the batter.
  • To make mini muffins, reduce the baking time to about 9 minutes.
Nutritional Facts (Per Muffin):
  • Calories: 316 kcal
  • Carbohydrates: 45g
  • Protein: 4g
  • Fat: 14g
    • Saturated Fat: 7g
    • Trans Fat: 0.3g
  • Cholesterol: 23mg
  • Sodium: 74mg
  • Potassium: 149mg
  • Fiber: 1g
  • Sugar: 25g
  • Vitamin A: 282 IU
  • Vitamin C: 2mg
  • Calcium: 47mg
  • Iron: 0.4mg