These muffins are every Biscoff lovers dream! If like me you’re addicted to Lotus Biscoff spread then you need to add this recipe on to your ‘to do’ list.
In this recipe I have lowered the overall calories by reducing the usual fat content from butter or oil and added a mashed, ripe banana. Doing this gives the bake, moisture and a little banana flavour. I think banana is one of my favourite ingredients to bake with because you can make so much with them. Why not try my Oreo brownie recipe, linked below.
These muffins are Vegan friendly because of the addition of the banana it helps to bind everything together, so need for egg. I also used almond milk, which is great low calorie milk alternative, but you can use any milk.
To make the delicious Biscoff centre, I cut the middle out of the cooled baked muffins and then dropped a small tsp into each. You don’t want to skip this step!
Let me know if you give this bake a go by tagging me in Instagram and Facebook!
Biscoff stuffed muffinsCourse: Snacks, Vegan
1 large ripe banana
60ml maple syrup
1/2 tbsp olive oil
100ml almond milk
150g plain flour
Pinch of salt
1/2 tsp baking powder
1/2 tsp bicarbonate soda
120g Lotus biscoff spread
- Preheat oven to 180°c and line a muffin tray with 6 liners.
- Add the banana to a large bowl and mash until smooth.
- Add the maple syrup, oil and mix together.
- Add the milk, flour, baking powder, bicarb and salt and beat together until fully combined.
- Spoon the mixture evenly between the muffin liners.
- Bake for 12 minutes, then remove from the oven and place on a wire rack to cool.
- Once cooled use a knife to carefully cut out the centre of each muffin. Spoon a tsp of biscoff into hole, saving some biscoff to spread over each muffin.
- Finally spread a layer of biscoff over each muffin.
- Almond milk can be substituted for any milk of your choice.