Last week we had a snow day. I woke up early planning on doing some baking but instead my husband and I shoveled snow and were both so sore we ended up going out to lunch and running errands. We ate a big lunch so we were still full in the early evening. Instead of making dinner I decided to use up the over ripe bananas and make some banana bread muffins.
Of course I couldn’t just leave the muffins alone. I had to change them up. I looked in my cupboard and the jar of Biscoff Spread just jumped off the shelf at me. I guess it was looking to be used so I obliged. After mixing up the muffins I also thought they needed a little chocolate so I sprinkled in some Hershey’s mini chocolate chips. Then I swirled the Biscoff Spread on top and popped them into the oven.
The Biscoff Banana Chocolate Chip muffins were way better then anything else I was going to make for dinner. The banana really came through the muffins and it was sweetened up with the chocolate and Biscoff. The perfect combination of fruit, chocolate, and spices.
Biscoff Banana Chocolate Chip Muffins (a Hezzi-D original)
6 T. butter, softened
2/3 c. sugar
1 t. vanilla
1 c. flour
1 T. baking powder
1/2 t. salt
1/3 c. Hershey’s mini chocolate chips
1/2 c. Biscoff Spread
1. Preheat the oven to 375 degrees. Line a muffin tin with 12 paper liners.
2. In a large bowl cream the butter and sugar together.
4. Mash the bananas and then add them to the sugar mixture.
5. In a medium bowl combine the flour, baking powder, and salt. Add the flour mixture to the sugar mixture and stir until well combined.
7. Pour the muffin mixture into the prepared muffin pans. Place a small spoonful of the Biscoff Spread on top of each muffin and use a knife to swirl it into the mixture.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.