Cinnamon Biscoff Banana Muffins

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Delicious banana bread muffins get an upgrade with cinnamon chips and a cookie butter swirl.


A platter with four muffins on it.

I am back on my Biscoff kick. I’ve been eating it with fruit, swirled in my yogurt, and putting it in all of my baked goods.  I actually grabbed a jar of Biscoff Spread and a jar of Speculoos Cookie Butter to compare but honestly?   I love them both.

What is cookie butter?

Cookie butter is a spread that is made from ground-up cookies. It typically has a creamy, spreadable consistency that is similar to nut butter or chocolate spread. The cookies used in making cookie butter can vary, but speculoos cookies are a common choice. Speculoos are a spiced shortcrust biscuit that comes from Belgium and are often associated with the winter holiday season.

This week I was going to make my Biscoff Banana Chocolate Chip muffins again but I wanted to take them to my parents and my brother can’t eat chocolate because they trigger his severe migraines. Then I thought about making a white chocolate Cookie Butter Fudge but I didn’t have any white chocolate without cocoa in it. 

At first I thought I’d just make Banana Biscoff muffins but that’s no fun.  So I searched my pantry until I found some cinnamon chips I had hidden in the back.  I figured that the cinnamon chips would work well with the spiced cookie butter.

I make a lot of banana bread recipes but there are so many great ones to choose from.  My favorite is the BEST Banana Bread Recipe that I’ve been making for over 20 years. Then there is this Banana Pumpkin Bread with a Cinnamon Swirl perfect for fall.  For something fun give my Banana Split Bread a try.

Can I substitute the Cinnamon Chips?

You sure can!   I originally published this recipe in 2013 so I’ve made it plenty of times since then and I’ve switched up the chips numerous time.  My favorite chips to substitute are either butterscotch chips or cream cheese chips.  However, you can also use peanut butter chips or chocolate chips in this recipe as well.

A tin of muffins swirled with Biscoff spread.


  • butter (I like to use salted because it cuts through the sweetness)
  • granulated sugar
  • brown sugar (this adds a nice caramel flavor to the muffins)
  • eggs
  • vanilla extract
  • ripe bananas (make sure they are ripe and soft so they mix into the batter easily)
  • all purpose flour (though use can use half whole wheat and half all purpose)
  • baking powder (this is what makes the muffins rise)
  • cinnamon
  • nutmeg
  • cinnamon chips (these can be found in the baking aisle with the chocolate chips)
  • Biscoff Spread (you can also use cookie butter)

The most important thing for this recipe is to make sure that you have ripe bananas.  Do not use just barely yellow bananas or super firm bananas as they won’t have enough sugar in them and it will be hard to mix them into the batter.

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 bake them in a 300 degree oven 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.

To make the muffins I preheated my oven to 375 and lined a muffin tin with 12 cupcake liners.  Then in a large bowl cream together the butter and the sugars.  Make sure the butter is at room temperature so that it mixes well with the sugar.

A muffin pan with 12 baked muffins.

Add in the eggs and vanilla and mix until combined.  Mash the bananas and add them to the bowl.  Mix well.

In another bowl combine the flour, baking powder, salt, cinnamon, and nutmeg.  Add the flour mixture to the butter mixture and mix until just combined.  You do not want to over mix your muffin batter.  

Finally, fold in the cinnamon chips.  Fill each muffin cup 2/3 of the way full then put a teaspoon of Biscoff spread on top of each muffin.  Use a butter knife and swirl the Biscoff into the batter.  Bake for 20-22 minutes.

How do you freeze Biscoff Muffins?

Yes you can freeze these muffins after baking.   Allow to cool completely then wrap each one in plastic wrap and then place in a freeze bag.   Place in the freezer for up to 4 months.  When ready to enjoy thaw in the refrigerator or on the counter and enjoy within 2 days.

A hand holding a muffin broken in half.

These muffins were definitely a better version of a banana muffin.  I would even call them drool worthy as the nutmeg and cinnamon chips only added to the spiced Biscoff Spread and the sweetness from the bananas.

These muffins are more of a dessert then a breakfast, but since they do have bananas in them I may have had several for breakfast. Biscoff Banana Muffins are great in lunches, as a snack, or even as dessert.

Pin Image:  Text title, a plate with 4 muffins on it.

Serve the muffins with a Gingerbread Latte or a Cinnamon Cookie Butter Latte for a sweet winter treat.

If you’ve tried my Cinnamon Biscoff Banana Muffins or any other recipe on Hezzi-D’s Recipe Box 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:





A platter with four muffins on it.

Biscoff Banana Muffins

Tasty banana muffins studded with cinnamon chips and swirled with cookie butter.
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Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 muffins
Author: Hezzi-D


  • 1/2 c. 1 stick butter, softened
  • 1/3 c. sugar
  • 1/3 c. brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 large or 3 medium bananas ripe
  • 1 1/2 c. flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 c. cinnamon chips
  • 1/2 c. Biscoff Spread


  • Preheat the oven to 375 degrees. Line a muffin tin with 12 cupcake liners and set aside.
  • In a large bowl cream together the butter, sugar, and brown sugar.
  • Add the eggs and mix well. Stir in the vanilla.
  • Mash the bananas and then add to the butter mixture and mix well.
  • In a medium bowl combine the flour, baking powder, salt, cinnamon, and nutmeg. 
  • Add the flour mixture to the sugar mixture and stir until well combined.
  • Stir in the cinnamon chips.
  • Pour the muffin mixture into the prepared muffin pan filling each cup 2/3 of the way full.
  • Place a small spoonful of the Biscoff Spread on top of each muffin and use a knife to swirl it into the mixture.
  • Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.  Cool on a wire rack.


A Hezzi-D Original recipe
A plate of muffins with a broken apart muffin in the middle.

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  1. Wow. If I won and had access to that tasty Etsy shop I would definitely go for Kahlua Mudslide Brownies! I love anything Kahlua and those look delicious…

  2. I would love to win some of your Chocolate Covered Pretzel Sticks – yum!!! bjn1957{at}gmail{dot}com

  3. I would love to win the Amazon gift card so I can start some Christmas shopping! bjn1957{at}gmail{dot}com

  4. Happy Blogiversary!!!

    The amazon gift card. I am just $10 away from the total for the shabu shabu of my DREAMS and I promised myself I would only get it with gift cards and not actually pay for it with money! 🙂

  5. I’d love to have the measuring cup or the gift card!! Oohhhh….how to choose from your store!!!! Guess it would HAVE to be the dipped pretzels! Congrats on 3 years Heather! Great giveaway!

  6. I just tried biscoff for the first time a couple days ago, and wow it’s good! I can only imagine how wonderful it would be in these muffins. Happy Blog Anniversary!! 3 years goes by fast!

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