Description
Discover how overripe bananas transform our Biscoff Streusel Banana Muffins into an irresistibly moist treat!
Ingredients
Units
Scale
MUFFINS
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 – 2 cups mashed bananas, 3-4 medium ripe bananas
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoon milk
- 1/4 cup biscoff spread
BISCOFF STREUSEL
- 110 g biscoff cookies, crushed
- 1/2 cup all purpose flour
- 1/4 cup brown sugar, packed
- 2 tablespoon granulated white sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
Instructions
MUFFINS
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Preheat: Preheat your oven to 350°F (175°C). Prepare a 12 muffin pan with nonstick spray or cupcake liners. (Protip: if using liners, drop a sprinkle of uncooked rice into each muffin space before adding the liners to absorb any excess oil while baking)
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Prepare dry ingredients: In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg until well combined.
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Prepare wet ingredients: In a large bowl, mash the bananas. Add the melted butter, brown sugar, egg, vanilla extract and milk and mix until combined. Then, add the dry ingredients and mix until just combined.
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Layer batter with biscoff spread: Scoop ~ 2 tablespoon of batter into each cupcake liner followed by 1 teaspoon of biscoff spread in the middle of each batter. Top it off with another tablespoon of batter.
BISCOFF STREUSEL
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Prepare streusel: In a small bowl, whisk together the biscoff cookies, flour, brown sugar, white sugar and salt until well combined
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Combine ingredients: Pour the melted butter over the dry ingredients and toss using a fork or spoon until the mixture is combined. Do not over mix – you don’t want the streusel to become pasty. It should look clumpy and crumbly.
ASSEMBLY & BAKE
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Add streusel and bake: Sprinkle a generous amount of the biscoff streusel onto each muffin (1-2 spoonful) and bake for 22-25 minutes or until a toothpick inserted into the middle comes out clean.
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Cool muffins: Cool the muffins in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Stay fresh covered at room temp for a few days or in the refrigerator for up to 1 week. Can freeze up to 3 months. Thaw in refrigerator overnight.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Muffins