Banana Biscoff Muffins
The combination of flavors in these Banana Biscoff Muffins will totally blow your mind. Sweet bananas and cinnamon cookie vibes will quickly become a new favorite.
Servings 12 muffins
Ingredients
- 1 cup mashed bananas, about 2
- 3/4 cup biscoff spread (also known as cookie butter)
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 2 Tbsp. sour cream
- 2 tsp. vanilla extract
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 2 1/2 cups all-purpose flour
- dried banana chips, optional
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with liners or spray with nonstick spray. Set aside.
- In a large bowl, combine mashed banana, biscoff spread, sugar, eggs, vegetable oil, sour cream and vanilla extract. Whisk until combined. In another bowl, whisk together baking powder, baking soda, salt and flour. Add dry ingredients to wet ingredients and gently fold together, until just combined.
- Using an ice cream scoop, evenly divide the batter among the muffin cups. Top each with a banana chip if desired. Bake for 15 to 20 minutes, until a toothpick comes out clean.