Recipe Steps
- Pre-heat oven to 220°C / 200°C fan assisted and line a muffin tin with 12 paper liners.
- Whisk the dry ingredients together in a medium sized bowl, set aside.
- Combine the bananas with the remaining wet ingredients and mix to combine.
- Add the dry ingredients to the wet and mix just until combined.
- Spoon the batter into the prepared muffin tin then drop 1 generous spoon of Biscoff spread into each muffin batter.
- Top each one with a generous tsp of Biscoff crumbs. Tip: Make sure to spread the crumbs in an even layer rather than with a peak to avoid the crumbs from toasting too much while baking.
- Bake in the pre-heated oven for 18-20 minutes.
- Leave to cool in the muffin tin on a wire rack for about 10 minutes before removing from the tin and leaving to cool further.
- Can be enjoyed still warm or cold.
