Banana Biscoff Muffins

Have ripe bananas sitting on your counter? Turn them into these soft, fluffy Banana Biscoff Muffins! Each muffin is swirled with creamy Biscoff spread right into the batter. The combination of sweet banana and warm cinnamon spice is incredible. These bakery-style muffins are easy to make and completely irresistible.

I love Biscoff so much I could eat it by the spoonful. It is truly so delicious.

If you don't know what Biscoff is, it's an indulgent nut-free creamy spread made from crushed Lotus Biscoff biscuits. It's rich, nutty, and has deep caramel and warm spice flavors. It is incredible. Pair it with sweet bananas and the combination is next level good!

Now let's talk about these muffins. There's something so comforting about warm muffins coming out of the oven, filling the air with sweet aromas. These are soft and moist banana muffins. They come together in 3 easy steps with no electric mixer required.

This recipe combine natural sweetness with warm cinnamon caramelized flavours. I am obsessed!

Step by step instructions

Here is how to make and bake these Banana Biscoff Muffins. You will need a 12 muffin tins, muffin liners, 2 large mixing bowls, a spatula, and a whisk.

Step 1 - Prep. Line a muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.

Step 2 - Mix dry ingredients. In a bowl, add the flour, baking soda, baking powder, cinnamon, cornstarch, and salt. Stir to combine and set aside.

Step 3 - Whisk wet ingredients. In a large bowl, add the mashed bananas, dark brown sugar, white sugar, eggs, vanilla, sour cream, and oil. Whisk to combine until well combined. It may be lumpy from the bananas, that is normal.

Step 4 - Combine. Add the dry and wet ingredients and mix just until a soft muffin batter forms. Do not over-mix!

Step 5 - Scoop and layer. Fill each liner about halfway, then swirl some Biscoff spread in (it's easier if you melt it!). Then fill the rest of the liner, and swirl more Biscoff on top.

Step 6 - Bake. The muffins bake for 22-27 minutes or until a toothpick inserted comes out clean. Allow to cool, and enjoy!

Expert baking tips

Here are a few expert baking tips from my kitchen to yours

• Melt the Biscoff. This will make it much easier to swirl it into the batter.
• Use a gram scale. This is a much more accurate way to measure your ingredients!
• Use ripe bananas. The more brown spots, the better.

FAQ

How do I store these muffins?

These muffins are best enjoyed fresh and stay good on the counter for up to 5 days. You can also store them in a container in the fridge for up to 10 days!

Can I use frozen bananas?

Yes. If using frozen bananas, drain any excess liquid after thawing and before mashing.

Can I use Nutella instead?

Yes. I would melt the Nutella a bit so it swirls better into the batter.

Do I have to add Biscoff?

No. I highly recommend it though! It adds so much flavour.

PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!