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.