I don’t know about you, but we’re obsessed with bananas in my house. I’d say we easily get through 20 a week and there’s only 2 of us in the house! The problem with this is, we always have so many in and on occasion, this can mean there’s a couple of super ripe ones in the fruit bowl, that none of us will touch. Now, the banana bread has been done and done time again – especially since lockdown. So I thought, let’s mix this up and make some muffins.

The recipe I took inspiration from The Spruce Eats but just mixed up their recipe slightly to fit what I had in the house and what I wanted to add. So here, I present to you my banana biscoff muffins!

Ingredients.

This recipe makes 8 muffins!
2 ripe bananas
60ml rapeseed oil
250g plain flour
200g caster sugar
1tsp Himalayan Pink salt
1tsp baking soda
8tsp crunchy Biscoff spread

Method.

1. Preheat the oven to 180 degree.
2. Take the two bananas in a big bowl and mash them with a fork until creamy.
3. Add the sugar and oil with the banana and mix all together.
4. In another bowl, add the flour, salt and baking soda until evenly mixed. Then add to the banana mixture and gently stir.
5. Spoon the batter into muffin cups to about 2/3rds full.
6. Add a tsp of Biscoff spread to the centre of the muffin mixture and push down slightly so it’s not just sitting on the top.
7. Sprinkle the muffins with sugar and put into the oven for around 22 – 25 minutes. Until a knife/cocktail stick comes out clear.
8. Allow them to cool for around 15 – 20 minutes and then scoff them up!

I absolutely loved making these muffins as they were so so easy to make and they were gone within 4 days. They’re just so so yummy and I’ll be definitely be making them again soon. I might even experiment with putting the spread inbetween two layers of the muffin mixture.

Love, always – B
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