Biscoff crumble muffins

25th September 2020

Baking these really helped me de stress and focus the other day, after my two little sausage dogs went into the vets to be spayed. I was on edge all day waiting for the phone to ring. It sounds silly, but they are my fur babies and because they are both so tiny, I worry even more! But they are both doing ok now after one little complication with Dottie’s op.

Anyway the muffins. A soft fluffy sponge, with a crunchy, sweet biscoff crumble. This recipe is also dairy free.

The sponge is made using apple sauce, I bought mine from the supermarket but you can use homemade or even a ripe banana can be subbed instead of the apple sauce. I find that apple sauce doesn’t flavour the sponge, like banana does and it still, moistens and binds the mixture like banana would.

Why do I use apple sauce? Apple sauce means you can reduce the amount if fats in the recipe, because it acts in the same way, adding moisture to the bake so it, isn’t dry and for a lot less calories. using 100g apple sauce is 152 calories vs 100g butter which is 750 calories. I find you get the best texture from using a mixture. In this recipe I used 1/2 tbsp olive oil just to really give the muffins a soft texture.

Now the crumble… the best bit, this stuff is like crack. I swear I could just eat the crumble mix on its own… I’m now thinking this could be made into granola… Biscoff granola! Anyway, I added as much Biscoff as I could, using the spread as the primary binder which would usually be butter, then adding biscoff biscuits, oats and flour. Oats add a nice crumble texture and the flour helps to bind everything.

Let me know if you give these a go, I’d love to see your creations!

Biscoff crumble muffins

Recipe by Sarah's Healthy KitchenCourse: SnacksDifficulty: Easy


Prep time


Cooking time





Healthy Biscoff crumble muffins. Soft fluffy muffins with a sweet, crunchy Biscoff crumble top.


  • 100g smooth apple sauce

  • 1/2 tbsp olive oil

  • 60g light brown sugar

  • 1 tsp vanilla extract

  • 150g plain flour

  • 1/2 tsp baking powder

  • 1/2 tsp bicarbonate soda

  • Pinch of salt

  • 100ml unsweetened almond milk

  • Crumble-

  • 80g biscoff spread

  • 4 lotus biscuits

  • 10g plain flour

  • 20g rolled oats


  • Preheat oven to 180°c and line a muffin tray with 6 liners.
  • First, make the crumble topping, add the biscoff spread to a microwave safe bowl and melt for 10-20 seconds until runny.
  • Add the biscuits, oats and flour to a sandwich bag, then bash with a rolling pin to break up the biscuits until a small crumb with a few bigger pieces still. Add this to the spread and mix to combine.
  • Add the apple sauce, oil, sugar and vanilla to a bowl and beat together until combined.
  • Add the milk, flour, baking powder, bicarb and salt and beat together until fully combined.
  • Spoon the mixture evenly between the muffin liners.
  • Split the crumble mixture between the 6 muffins
  • Bake for 15-20 minutes. Until a skewer comes out clean.
  • Leave to cool for a minutes in the tin before transferring to a wire rack to cool completely.


  • Apple sauce can be subbed for 1 ripe banana.
  • Oil can be subbed for extra apple sauce, coconut oil or melted butter.
  • Almond milk can be subbed for a milk of choice.
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