Banana and Biscoff Muffins
A delicious recipe for banana and Biscoff muffins, perfect for batch baking and freezing.
Yield12 servings
Cook time20 minutes
Ingredients
Directions
- 1
Preheat the oven to 180°C. Line a 12-hole muffin tin with cases.
- 2
Whisk the butter and sugar until light and fluffy.
- 3
Add the eggs and whisk again. Then add the flour and Biscoff and mix until smooth.
- 4
Stir through the mashed bananas and spoon into the muffin cases.
- 5
Cook for 20 minutes until golden and risen.
- 6
Leave to cool and spread with more Biscoff.
Notes
To freeze, add to a freezer bag and freeze. When needed, leave to defrost for 1 hour at room temp.
