We adore a simple muffin recipe, especially when it’s as easy as these Biscoff Blender Muffins. They strike the perfect balance between healthiness and deliciousness, making them an ideal choice for breakfast or a sweet mid-afternoon snack. We’re confident that this super simple recipe will be a massive hit with anyone you share it with — these muffins are simply unbeatable!
Table of Contents
What is Biscoff spread?
We’re so excited to talk about Biscoff spread! This is a peanut butter or Nutella-like spread that is made from speculoos cookies. Speculoos cookies are buttery, brown sugar, spice-flavored cookies that are super popular in the Netherlands but have spread across the world.
Smooth and creamy, this spread is like eating a cookie. It’s got the delicious flavors of speculoos cookies but transformed into a spread that you can put on bread or toast — or use to make muffins, like we’re doing!
Why we love Biscoff Blender Muffins
These muffins are so simple to make and absolutely delicious. We couldn’t help but fall in love with them from the first moment we tried this recipe! It’s so simple, all you need is a blender and the ingredients and then poof, you’ve got a delicious muffin all ready to go!
The Biscoff spread is such an interesting base for muffins, too. Because it tastes just like speculoos cookies, it makes the muffins taste like them, too! And the addition of the bananas adds a satisfying density to the muffin’s texture (not to mention the flavor!). Really this muffin is just all-around delicious.
How to make Biscoff Blender Muffins
- Add bananas, Biscoff spread, eggs, vanilla extract, honey, and baking soda to a blender.
- Blend thoroughly until the mixture is super creamy.
- Using the same process you would with regular sized muffins, fill a mini muffin tray with mixture and top with chocolate chips.
- Bake at 400 degrees Fahrenheit for 13-15 minutes, until muffins are golden.
- Let sit for a few minutes before moving onto a cooling rack.
Biscoff Blender Muffins
Ingredients
- 2 ripe bananas
- 1 cup biscoff spread or your choice of nut butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons honey
- 1/2 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
Instructions
- Add bananas, Biscoff spread, eggs, vanilla extract, honey, and baking soda to a blender.1 cup biscoff spread or your choice of nut butter, 2 eggs, 2 ripe bananas, 1 teaspoon vanilla extract, 2 Tablespoons honey, 1/2 teaspoon baking soda
- Blend thoroughly until the mixture is super creamy.
- Fill a mini muffin tray with mixture and top with chocolate chips.1/2 cup semi-sweet chocolate chips
- Bake at 400 degrees Fahrenheit for 13-15 minutes, until muffins are golden.
- Let sit for a few minutes before moving onto a cooling rack.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do these muffins freeze please? ( I would be using a nut butter as coeliac)
Yes! You should be able to freeze them for up to 3 months. 😊
Xo,
Alia & Radwa
So so impressed with this recipe. So easy
Thank you, Maria! We’re so glad you enjoyed it. 😊
Xo,
Alia & Radwa
What do you recommend as egg and peanut butter substitute for those with allergies?
What do you recommend as egg andpeanut butter substitute for those with allergies?
We haven’t tested this recipe with egg substitutes and can’t guarantee your results, but you can use any nut or seed butter you like best!
Xo,
Alia & Radwa
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Love ur recipes can’t stop getting them thank u so much
Thank you, Polly! We’re so glad you enjoy the recipes. 😊
Xo,
Alia & Radwa
I don’t know how to make the spread. Can I substitute with peanut butter?
Are you referring to the Biscoff spread? If so, we buy it at the grocery store! However, creamy nut butter will also work. Just note that the flavor of the muffins will change slightly. We hope you enjoy!
Xo,
Alia & Radwa
Just ok. Didn’t have much biscoff flavor and super dense. Usually love their recipes.
We’re sorry to hear this but appreciate the feedback, Lia. We hope you continue to enjoy our other recipes!
Xo,
Alia & Radwa
Please in metric, I love all your recipes but difficulties with cups. Thank you
What’ve Can you substitute for biscoff spread?
Nutella or any nut or seed butter would work!
Xo,
Alia & Radwa
Can you make these in a regular size muffin tin?
Yes, just keep a close eye on the oven, and adjust the baking time as needed!
Xo,
Alia & Radwa