Banana Biscoff Muffins
These Banana Biscoff Muffins are the perfect mix of banana and cinnamon featuring a favorite, biscoff spread, also known as cookie butter.
Servings 12 muffins
- 1 cup mashed bananas, about 2
- 3/4 cup crunchy biscoff spread (also known as cookie butter)
- 2/3 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 2 1/2 cups all-purpose flour
Preheat oven to 350 degrees F. Line a muffin pan with liners or spray with nonstick spray. Set aside.
In the bowl of a mixer, combine mashed banana, biscoff spread, sugar, eggs and vanilla extract. Beat at medium speed until light and fluffy, about 3 minutes. Add baking powder, baking soda and salt. Mix well. Add flour and mix until it just comes together.
Using an ice cream scoop, evenly divide the batter among the muffin cups. Bake for 15 to 20 minutes, until a toothpick comes out clean.