Biscoff Banana Muffins Recipe – Easy Cinnamon Chia Seed Bake

Last Updated on 2 months by Neha Deshmukh

Biscoff Banana Muffins Recipe – Easy Cinnamon Chia Seed Bake

Hey everyone! If you’re anything like me, you always have a bunch of ripe bananas sitting on the counter, begging to be used. And honestly, while banana bread is amazing, sometimes you want something a little different, a little quicker. That’s where these Biscoff Banana Muffins come in! They’re soft, subtly spiced, and have this incredible hint of caramel from the Biscoff spread. I first made these when my niece was visiting, and they disappeared in minutes – seriously! You’ll absolutely love how easy they are to whip up.

Why You’ll Love This Recipe

These muffins are a total winner for so many reasons. They’re incredibly moist (thanks to the bananas!), packed with flavour, and come together in under 30 minutes. Plus, the addition of chia seeds gives them a lovely little texture boost and a healthy kick. They’re perfect for a quick breakfast, a midday snack, or even a little treat with your evening chai.

Ingredients

Here’s what you’ll need to make these delightful Biscoff Banana Muffins:

• 2 bananas
• 1/4 cup Biscoff spread (about 60g)
• 1 tsp vanilla extract (5ml)
• 1 cup all-purpose flour (120g)
• 1/4 cup brown sugar (50g)
• 1 tsp baking powder (5ml)
• 1/2 tsp cinnamon powder (2.5ml)
• 1/2 tsp salt (2.5ml)
• 2 tbsp chia seeds (15g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Bananas: Ripeness & Variety

The riper the bananas, the sweeter and more flavorful your muffins will be. Those bananas with lots of brown spots? Perfect. I usually use Cavendish bananas, but you can experiment with other varieties like plantains for a slightly different flavour.

Biscoff Spread: Exploring Alternatives

Biscoff spread is the star here, giving these muffins that amazing caramel-like flavour. But if you can’t find it, you can substitute it with another cookie butter spread, or even a smooth peanut butter (though the flavour will be different, of course!).

Flour: All-Purpose vs. Whole Wheat Options

I’ve used all-purpose flour in this recipe for a light and fluffy texture. However, you can substitute up to half of the all-purpose flour with whole wheat flour for a slightly nuttier flavour and added fibre.

Chia Seeds: Health Benefits & Texture

Chia seeds are a fantastic addition – they’re packed with omega-3s and fibre! They also add a subtle texture to the muffins. If you don’t have chia seeds, you can leave them out, but they really do elevate the recipe.

Cinnamon Powder: Regional Variations & Quality

Good quality cinnamon makes a big difference. I prefer Ceylon cinnamon for its delicate flavour, but any cinnamon powder will work. A little goes a long way, so don’t overdo it!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Line a 6-hole muffin pan with paper liners. This makes cleanup a breeze!
2. In a large bowl, mash the bananas until they’re nice and smooth. No big chunks allowed!
3. Add the Biscoff spread and vanilla extract to the mashed bananas. Whisk everything together until it’s beautifully combined. It smells amazing already, right?
4. In a separate bowl, gently whisk together the flour, brown sugar, baking powder, cinnamon powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, folding gently until just moistened. Don’t overmix – that’s the key to tender muffins.
6. Stir in the chia seeds until they’re evenly distributed throughout the batter. The batter will be quite thick, that’s normal.
7. Divide the batter evenly among the muffin liners, filling each about ¾ full.
8. Bake for 15-20 minutes, or until a toothpick inserted into the centre comes out clean.
9. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins.
• Use room temperature ingredients. This helps everything combine more easily.
• For extra flavour, try adding a sprinkle of cinnamon sugar on top of the muffins before baking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Biscoff Banana Muffins

To make these vegan, substitute the Biscoff spread with a vegan cookie butter alternative and ensure your vanilla extract is vegan-friendly.

Gluten-Free Biscoff Banana Muffins

Use a gluten-free all-purpose flour blend instead of regular flour. My friend, Priya, swears by Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

Spice Level Adjustments

If you love a bit more spice, add a pinch of nutmeg or cardamom to the batter.

Festival Adaptations (e.g., Diwali, Christmas)

During Diwali, I sometimes add a sprinkle of chopped nuts like pistachios or almonds to the batter. For Christmas, a dash of orange zest is lovely!

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of hot chai or coffee. They also pair well with a dollop of yogurt or a smear of cream cheese.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions!

Can I use overripe bananas in this recipe?

Absolutely! In fact, more ripe bananas are better. They’ll add more sweetness and moisture.

Can I substitute the Biscoff spread with another spread?

You can, but the flavour will change. Peanut butter or another cookie butter spread are good options.

What is the purpose of chia seeds in this recipe?

Chia seeds add a lovely texture and a boost of nutrients. They also help bind the batter together.

How can I ensure the muffins are moist and not dry?

Don’t overbake them! Check for doneness with a toothpick, and remove them from the oven as soon as it comes out clean.

Can these muffins be frozen for later?

Yes! Let them cool completely, then wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.

What size muffin liners should I use?

Standard size muffin liners work best.

Can I add nuts or chocolate chips to the batter?

Definitely! Feel free to add about 1/2 cup of chopped nuts or chocolate chips to the batter.

Enjoy baking (and eating!) these Biscoff Banana Muffins. I hope they bring a little sweetness to your day! Let me know in the comments how they turn out for you.