Biscoff Banana Muffins

Biscoff Banana Muffins

Indulge in these decadent biscoff-filled banana muffins with a gooey center. The recipe includes ripe bananas, biscoff spread, coconut oil, and a flax egg for a moist and flavourful treat. The biscoff balls are frozen and added to the muffin batter before baking, creating a melty surprise inside each muffin. With a hint of caramelized pecans and chocolate chips, this recipe elevates traditional banana bread into a delightful and irresistible dessert. Enjoy the sweet aroma and irresistible taste of these muffins fresh out of the oven for a delicious treat any time of day.

Serves: 2

20 minutes

Cook time

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Metric
Imperial (Coming Soon)

Ingredients

Natalia

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Ingredients:

  • 12 heaped teaspoons of biscoff
  • 3 large very ripe bananas
  • 100g caster sugar
  • 80ml coconut oil, melted
  • 150g flour
  • 50g ground almonds (or substitute more flour)
  • 1 flax egg (1 tbsp ground flax seed mixed with 3 tbsp water)
  • 1 tsp baking soda
  • 1 tsp baking powder

🔄Natalia Rudin's Suggested Substitutes

Biscoff Speculoos Cookie Butter
Coconut Oil Vegetable Oil
Caster Sugar Granulated Sugar

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