These delightful biscoff banana muffins feature a gooey biscoff center, made with ripe bananas, caster sugar, coconut oil, and ground almonds, providing a rich and indulgent treat. Perfect for weekend baking inspirations!
1: Preheat the oven to 190°C.
2: Scoop 12 heaped teaspoons of biscoff onto a plate in ball shapes and freeze to set.
3: Make a flax egg by mixing 1 tablespoon of ground flax seed with 3 tablespoons of water and leave to thicken.
4: In a large mixing bowl, mash the bananas until a chunky liquid forms.
5: Add sugar and coconut oil to the bananas, and mix until combined.
6: Stir in the flax egg until evenly dispersed.
7: Combine the dry ingredients and gently stir into the wet mixture without overmixing.
8: Place 12 cupcake or muffin holders onto a tray and scoop one flat tablespoon of batter into each.
9: Check if the biscoff balls have set; if so, place one ball in the center of each muffin case.
10: Cover the biscoff balls with the remaining banana batter, ensuring they are fully submerged.
11: Bake in the oven for approximately 17-20 minutes.
12: Leave to cool for 5 minutes before serving.
