Biscoff Banana Chocolate Chip Muffins

Super-moist banana muffins paired up with Biscoff spread (graham cracker and brown sugar flavor), and just the right amount of miniature chocolate chips. Your kids and co-workers will love these!

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Guess what I heard on the news this morning? We have now hit day number 30 of a morning temperature at 0 or below. 30 Days in a row!

Can you believe it?

Anyway, let’s move on. That’s all I want to say about that!

Biscoff, Biscoff, Biscoff…I have heard a million times how wonderful this spread is! Yes, I’ve had the airplane cookies several times, and loved them of course. But until recently, I had never actually tried the spread.

You guys, this stuff is SO good! I mean really, really good!!

Maybe you already know this, maybe you don’t, but banana bread is a favorite among my friends and family. So today, it’s banana bread meets Biscoff European Cookie Spread, and baked into a yummy muffin.

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Biscoff Cookie Spread is a flavor that’s kind of hard to explain. It is made from Biscoff Cookies and is European. It taste kind of like spreadable graham crackers, with maybe just a hint of gingersnap cookie, and lots of warm brown sugar. Yummy!

Let me say I’m not a fan of gingersnaps, so you can not like gingersnaps and still love this stuff! I do.

When you add this spread to anything, it’s like adding a happy, warm brown sugar hug. :)

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Once again, I share with you a quick and easy banana bread recipe that I have modified. You can always feel free to substitute your own personal favorite banana bread recipe. This recipe always turns out well!

Personally I have a few different banana bread recipes that I like to rotate through depending on what flavor I want to really highlight.

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These muffins are so good, they make a great snack any time of day!     

Biscoff Banana Chocolate Chip Muffins

Super-moist banana muffins paired up with Biscoff spread (graham cracker and brown sugar flavor), and just the right amount of miniature chocolate chips. Your kids and co-workers will love these!

Ingredients:

1 box (regular size) yellow cake mix

1 package (3.4 ounce) banana cream instant pudding

4 eggs, at room temperature

1 cup milk (2%, 1%, or even whole milk is fine)

1/4 cup oil

1/2 cup Biscoff Cookie Spread

1 cup mashed raw bananas (usually three small, or two large)

1/2 cup miniature chocolate chips

GLAZE

1 cup powdered sugar

1/4 cup Biscoff Cookie Spread

2-3 tablespoons heavy cream, or regular milk (add more 1 teaspoon at a time, if needed)

Directions:

1. Heat oven to 350 degrees. Line two cupcake pans with liners, lightly spray liners with baking/cooking spray; set aside.

2. Beat cake mix, instant pudding, Biscoff spread, eggs, milk and oil in a large bowl with mixer for two minutes, or until well blended. Add bananas and miniature chocolate chips, mix just until well blended.

3. Bake for about 15 minutes, or until toothpick inserted in center comes out clean. Cool completely. When cool, make the glaze. In a small bowl, whisk glaze ingredients until well combined. Drizzle on top of the banana bread muffins.

Servings: Makes 24 muffins

 

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