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.
Ingredients
- 1½ 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
- ⅛ tsp ground ginger
- ½ tsp salt
- ¼ cup unsalted butter, melted
- ⅓ 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.