Biscoff Blender Muffins at the Table

We adore a simple muffin recipe, especially when it’s as simple as these Biscoff Blender Muffins. They strike the reliable 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!

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 silky, this spread is like eating a cookie. It’s got the tasty 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 tasty. 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 tasty 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 tasty.

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 silky.
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.

Common Questions about Biscoff Blender Muffins

Can I add mix-ins to the muffin batter?

Yes! We love chocolate chips but you can also try chopped nuts or dried fruits.

How ripe should the bananas be for this recipe?

The riper, the better! Overripe bananas with brown spots are sweeter and mash more easily, contributing to the muffins’ tender texture and natural sweetness.

Are Biscoff Blender Muffins gluten-free?

No, these muffins may not be made of flour, but Biscoff spread contains wheat, meaning they’re not gluten-free-friendly.

Can I substitute Biscoff spread with another nut butter?

Absolutely! While Biscoff spread gives these muffins their signature flavor, you can swap it out for peanut butter, almond butter, or any nut butter of your choice. Keep in mind, the flavor profile will change of course.

the Ayyem kitchenServings: 12 servings

Prep: 5 mins
Cook: 15 mins
Total: 20 mins

These little gems are made with only 5 ingredients! A great way to use ripe bananas! Email

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 silky.
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.