Vegan Banana Chia Biscoff Muffins

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I don’t know if I really love Biscoff. If you ask me, I would say a “no”. But I don’t hate it, I just like it. πŸ˜€ Even though I love sweets, I find Biscoff and its Lotus biscuits overwhelmingly sweet. I can’t go beyond one little spoon of Biscoff or two little biscuits at the same time. But I can vouch for one thing – that both these ingredients make amazing desserts! If you love Biscoff, then here are a few recipes on the blog that you could try:

Cookie Batter Granola

Biscoff Almond Milk Pops

Biscoff White Hot Chocolate

Vegan Biscoff Cheesecake

 

I am now going to add one more to the list… πŸ˜‰ These vegan banana muffins are spiked with Biscoff with an added crunch and goodness of chia seeds. Just like all the banana bakes I have made and cherished, I ended up eating all that I had baked over two days from breakfast! πŸ˜‰ These muffins are so moist and fluffy, that you would hardly miss the eggs or diary in it. I have used minimal amount of sugar, as bananas and the Biscoff are themselves quite sweet, but feel free to add more if you would want it a bit more sweeter. You can replace the chia with flax or just skip it, but I would love to keep it for the little crunch that they give in every bite! Plus they are healthy too… πŸ™‚ Off to the recipe…

 

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5 from 2 votes

Vegan Banana Chia Biscoff Muffins

Course Cakes
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Rafeeda

Ingredients

  • 2 bananas mashed
  • 1/4 cup Biscoff spread
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp salt
  • 2 tbsp chia seeds

Instructions

  • Preheat oven to 180 degrees. Keep a 6-hole muffin pan ready.
  • Mash the bananas. Add the Biscoff and vanilla extract and whisk well till well combined.
  • Add all the ingredients except chia seeds and fold till all are moist.
  • Fold in the chia seeds. The batter will be thick.
  • Divide among the liners and bake for 15 to 20 minutes till a skewer comes out clean.

Notes

I used a big muffin cup so gave only 5 muffins, and I baked for 25 minutes.

Join the Conversation

  1. something different than usual…

    1. Rafeeda AR Author says:

      Thanks a lot Amrita…

  2. 5 stars
    look wonderful Rafee!

    1. Rafeeda AR Author says:

      Thanks Gloria!

  3. I love baking with bananas.. they seldom go wrong na ???? But wats this biscoff? Is it biscotti that risk like thing? And nice addition of chia seeds.. I will also try that next time I bake ????

    1. Rafeeda AR Author says:

      Biscoff is a cookier batter spread which has literally gone viral here… πŸ˜€ You can see it in almost all cafes, doused into milk shakes, pancakes and waffles… Thank you so much Chitra…

  4. I LOVE LOVE LOVE biscoff spread than the biscuits. F loves the other way. This is interesting, banana and biscoff with chia seeds – I would rather use my chia seeds in such recipes than trying the never setting fully pudding.. πŸ˜› I don’t seem to like the chia pudding versions in plain or coconut milk.. not yet tried with almond.. but I use it as toppings in oats. This I should try.. InshaAllah!

    1. Rafeeda AR Author says:

      I have actually been trying other speculoos spreads in the market, and I seem to have discovered a brand called Penotti, which is 30% cheaper than Biscoff but tastes just like how I like it – less sweet! Hehe… Chia is better left crunch, even I don’t enjoy the fluffed up pudding much though at times it is ok… thanks a lot Fami dee…

  5. 5 stars
    Thanks for taking the time to put this together Rafeeda. Amazing photography!

    1. Rafeeda AR Author says:

      Thank you Nigel…

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