Mini Biscoff Banana Streusel Muffins

I’m going on a Biscoff craze…Mom said no more baking but I was in desperate need of some baking therapy (super stressed!) so decided to make a little care package for my cousins in Hawaii. They LOVE biscoff!

The stars of the show

For super moist muffins!


1 1/2 cups of all-purpose Gold Medal flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 medium very ripe bananas, mashed
1/2 cup Biscoff Spread
1/4 cup Greek Yogurt
1 large egg
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup light brown sugar
For the Biscoff Cookie Streusel:
1 cup chopped Biscoff cookies
6 tablespoons all-purpose Gold Medal flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, melted


1. Preheat oven to 350 degrees F. Grease a 24- mini muffin pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside.
3. In a large bowl, stir together your mashed bananas, Biscoff Spread, yogurt, egg, vanilla, and sugars.
4. Add the dry ingredients into your wet ingredients and stir until just combined. Batter will be slightly lumpy, don’t over mix.
5. Spread batter into prepared pan. In a small bowl, combine chopped Biscoff cookies, flour, brown sugar, cinnamon, and melted butter. Stir until combined. Sprinkle the streusel evenly over the batter in the loaf pan.
6. Bake in mini muffin pan for 12-13 minutes or until toothpick inserted into center comes out clean. 
7. Let the bread cool in the pan for 10 minutes. Loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack and cool completely before slicing.
Note-you can also use Trader Joe’s Cookie Butter in place of the Biscoff Spread.

Adapted from Two Peas and Their Pod Blog

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