Banana Biscoff Muffins with Pecans

Biscoff lovers rejoice: you can enjoy cookie butter for breakfast with these banana Biscoff muffins! They’re lightly spiced and nutty, with chopped pecans and sweet ripe bananas.

They’re sweetened with brown sugar for notes of caramelization that enhance the delicious Biscoff flavor. Enjoy with a mug of hot coffee and/or an extra smear of Biscoff spread!

banana Biscoff muffins with pecans

Banana Pecan Muffins with Cookie Butter

I absolutely love the scent these muffins give off when they’re baking. There’s something so cozy about the smell of sweet banana and warm spices wafting through your home.

I’ve been wanting to share more breakfast recipes lately (check out these blueberry white chocolate muffins and this double chocolate sweet potato bread), so I figured it was time to use one of my favorite flavors: Biscoff!

I have a fair amount of Biscoff recipes on my blog, not only because it’s delicious, but also because it’s such a versatile flavor. It pairs well with so many things. Of course, banana is one of them!

The sweet, tender flavor of overripe banana, the Biscoff spices, and the nuttiness from the pecans all come together for one fabulous muffin recipe.

You might also love these double chocolate pistachio muffins!

Recipe Ingredients

A few notes on the ingredients in these banana pecan muffins:

  • Biscoff spread, also known as cookie butter, gives these muffins that delicious Biscoff-spiced flavor. It also adds some sweetness and moisture to the muffins.
  • You’ll need two large ripe bananas for this recipe. The riper, the better, because they’ll be easier to mash and they’ll taste sweeter!
  • I recommend using full-fat (5%, or at least 2% fat) plain Greek yogurt for the best texture. If you’re using vanilla Greek yogurt, leave out the vanilla extract in this recipe. You can also substitute sour cream.
  • Brown sugar gives these muffins a nice hint of caramelized flavor and helps keep them moist, but you can use white granulated sugar instead if you’d prefer.

If you have extra bananas, try these peanut butter banana brownies!

cookie butter and banana pecan muffins on a plate with a striped kitchen towel

How to Make Banana Biscoff Muffins

Start by whisking together the dry ingredients in a bowl.

In a separate bowl, whisk together melted butter and brown sugar. Whisk in the Biscoff spread until the mixture is smooth.

Next, mash the bananas in a bowl and measure out one cup. Add that, along with the egg, Greek yogurt, and vanilla extract, to the mixture. Whisk until combined.

Sift the dry ingredients into the wet ingredients, then stir until just combined. (The batter will be slightly lumpy).

Next, gently fold in the chopped pecans. (Don’t over-mix).

Use a cookie scoop or spoon to scoop muffin batter into a lined muffin tin. Fill the cups almost all the way to the top. (You can use your fingers to smooth out the batter on top for smoother muffin tops.)

Then, bake! We start by baking the muffins at a higher temperature for several minutes first, to help the tops rise more. Then, we decrease the temperature a bit until they’re baked through.

There you have it: golden Biscoff muffin bliss! Let them cool a bit, then enjoy. 🙂

banana Biscoff muffins with pecans

Baking Tips for Biscoff Muffins

Here’s how to make the best cookie butter muffins:

  • Sift the dry ingredients into the wet ingredients (we don’t want flour clumps in our muffins!)
  • Make sure all ingredients – including the eggs and yogurt – are at room temperature before adding them to the batter. Your Biscoff spread/cookie butter should also be at room temperature. (Biscoff spread should never be refrigerated, because it affects the texture.)
  • Don’t overmix once you add the flour. (This makes the texture tough and rubbery.)
  • Fill the muffin cups all the way to help get that tall muffin top!
  • Use a large cookie scoop to help fill the muffin cups evenly.

Storage Tips

Allow these to cool fully. Then, store these banana muffins on the counter in an airtight container for 2-3 days. When ready to eat, just warm them up in the microwave for 10-15 seconds.

As with most muffins, these don’t do well with refrigeration (the cold temperature causes them to dry out). But you can if you really need to.

More Mix-In Ideas

Here are some easy recipe variations to try:

  • add a Biscoff swirl on top (or crushed Biscoff cookies!)
  • replace the pecans with semisweet or dark chocolate chips
  • use chopped walnuts or toasted hazelnuts instead of pecans
  • sprinkle with cinnamon sugar on top before baking
banana pecan muffin cut in half

If you make these banana Biscoff muffins, I’d love if you shared your thoughts with a rating and comment below!

Here are more tasty Biscoff treats to try:

Banana Biscoff Muffins

Enjoy Biscoff spread for breakfast with these banana Biscoff muffins! They're lightly spiced and nutty, with chopped pecans and sweet bananas.
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Breakfast
Cuisine American, Belgian
Servings 12 muffins

Ingredients
  

  • cups all-purpose flour (spooned & leveled)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • tsp ground ginger
  • ½ tsp salt
  • ¼ cup unsalted butter, melted
  • cup brown sugar, packed
  • ¼ cup Biscoff spread (or other brand of cookie butter)
  • 2 large bananas, mashed (about 1 cup)
  • 1 large egg (at room temperature)
  • ½ tsp vanilla extract
  • ¼ cup plain Greek yogurt (at room temperature)
  • 1 cup chopped pecans

Instructions
 

  • Preheat oven to 400° Fahrenheit. Line a muffin pan with 12 muffin liners. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
  • In a large bowl, whisk together melted butter and brown sugar until sugars have dissolved (about 1 minute). Whisk in Biscoff spread. Add in mashed bananas, egg, Greek yogurt, and vanilla extract. Whisk until combined.
  • Sift the dry ingredients into the wet ingredients. Stir with a spatula until just combined. (The batter will be slightly lumpy). Gently fold in pecans.
  • Use a cookie scoop to fill the lined muffin cups, almost all the way to the top. (Use your fingers to slightly smooth them out on top after scooping, if needed).
  • Bake for 8 minutes in the preheated oven at 400° Fahrenheit. Then, reduce the oven temperature to 375° Fahrenheit and continue baking for another 8-12 minutes. (The muffins are done when a toothpick inserted in the center comes out with just a few crumbs. The muffin centers should bounce back when pressed.)
  • Let cool, then enjoy!

Notes

Storage Tips: Once fully cooled, store these muffins on the counter in an airtight container for up to 3 days. When ready to eat, warm them in the microwave for 10-15 seconds. Avoid refrigerating them if possible, as this can dry the muffins out.
Keyword banana, biscoff, cookie butter, muffins, pecans

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