Sweet cinnamon Biscoff cookies spread swirled into classic banana bread muffins with mini chocolate chips makes for a delicious breakfast muffin. This post was originally published in March 2013.
For the last few days I've been staring at a bunch of bananas getting more and more ripe on the counter. We ate a few of them but there were a dozen in the bunch and there was no way we were eating all of them.
I was going to make banana bread but I wanted something with a twist. After going through the pantry I found a jar of Cookie Butter spread. Looking around my blog I found a recipe for Biscoff Banana Chocolate Chip Muffins and decided to make them again using Cookie Butter.
- baking powder
- baking soda
- brown sugar
- Biscoff or Cookie Butter
- mini chocolate chips
To make the muffins I combined the flour, baking powder, baking soda, and salt together in a bowl. Go ahead and set that bowl aside.
Then I creamed together the butter, sugar, and brown sugar in another bowl. I added in the eggs and mixed well then stirred in the vanilla.
Next I added in the bananas after I smashed them. Mix those into the butter and sugar mixture until well combined. Then add the flour mixture to the butter mixture. Fold in the chocolate chips.
Divide the batter between 12 muffin cups. Top each cup of batter with a teaspoon of Biscoff or Cookie Butter and use a knife to swirl it into the batter.
Bake the muffins until they are golden brown. Remove them from the oven and cool completely on a wire rack.
What do I do if my bananas aren't ripe?
The easy way to ripen bananas is to put them on a cookie sheet and put them in the oven at 300 degrees until the peels turn black. Remove from the oven and let cool 10 minutes before peeling and you will have ripe bananas perfect for this recipe.
Can I use something besides Biscoff?
I actually used Cookie Butter from Trader Joe's the second time I made these. If you don't have anything similar you can use peanut butter or almond butter and add a teaspoon of cinnamon to it.
Can I freeze these muffins?
Yes! Wrap the muffins individually in plastic wrap then put them in a freezer baggie. You can freeze them for up to 6 months. When thawing them put them on the counter for 3-4 hours or until they are at room temperature.
Do I have to use chocolate chips?
No you don't have to but they are really tasty in this recipe. Good alternatives would be cinnamon chips or butterscotch chips. You don't need any chips in this recipe but it does enhance the flavor.
The Biscoff Banana Chocolate Chip muffins were way better than classic banana bread or muffins. The banana flavor really came through the muffins and it was sweetened up with the chocolate chips and had a bit of cinnamon flavor from the Biscoff. It's the perfect combination of banana, chocolate, and spices.
More Banana Recipes:
- Caramel Banana Bars
- Chocolate Hazelnut Banana Bread
- Banana Bread French Toast Cupcakes
- Caramelized Cinnamon Bananas over Yogurt
I like to have these muffins for breakfast with a cup of coffee or hot tea. They are filling and have the perfect amount of sweetness and spice. They are also great as an after school snack and are even sweet enough for dessert.
If you’ve tried my Biscoff Banana Chocolate Chip Muffins or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 ¾ c. flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ c. (1 stick) butter, softened
- ½ c. sugar
- ¼ c. brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 bananas
- ⅓ c. mini chocolate chips
- ½ c. Biscoff or Cookie Butter
- Preheat the oven to 350 degrees. Line a muffin tin with 12 paper liners.
- In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl cream together the butter, sugar, and brown sugar.
- Add in the eggs and mix well. Stir in the vanilla.
- Mash the bananas and add them to the sugar mixture. Mix until well combined.
- Pour the flour mixture into the sugar mixture and mix well.
- Stir in the mini chocolate chips.
- Spoon the batter into the prepared muffin tin. Fill each cup about ¾ of the way full.
- Place a small teaspoon of Biscoff or cookie butter on top of each batter cup.
- Using a butter knife swirl the Biscoff or cookie butter into the muffin batter.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool completely on a wire rack.
A Hezzi-D Original recipe
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 413mgCarbohydrates: 41gFiber: 1gSugar: 20gProtein: 4g