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Banana Biscoff Muffins (Vegan)

February 28, 2013

Banana Biscoff Muffins with Walnuts and Chocolate ChipsPin it!

Before I dive in to this week’s post, if you didn’t catch the link on the Spontaneous Tomato facebook page earlier this week, I am honored to be this month’s featured interview on the Flavorful World website! My interview is the February edition of Flavorful World’s “F.A.Qs” (Food Adventurer Queries) series. Check out my Q&A about everything from Japanese food to some unexpected results of creating a food blog.

When I visited Belgium and the Netherlands in 2011, my friends who lived there were all raving about Speculoos cookies and Speculoos paste. So much so that they convinced me and Paula to bring one weighty jar of Speculoos paste back with us from the Netherlands to California (along with an embarrassing number of boxes of De Ruijter chocolate sprinkles).

Turns out, we also could have just waited a year for the North American version, Biscoff, to appear on store shelves and food blogs everywhere.

Banana Biscoff Muffins with Walnuts and Chocolate Chips

Speculoos are Belgian/Dutch spiced shortbread cookies that taste kind of like gingerbread cookies without the ginger; although– don’t get me wrong– they’re delicious! Speculoos paste, though not the most appetizing title, is the even more delicious spread ostensibly made of ground up Speculoos cookies.

Banana Biscoff Muffins with Walnuts and Chocolate ChipsPin it!

So Speculoos/Biscoff, which has the robust texture of peanut butter and sugar levels to rival Nutella, is in essence like spreadable cookies. You know, cookies that you can spread on cookies, or bagels, or toast. (If you’ve never spotted a jar of Biscoff, you can also find it at Trader Joe’s, where it goes by the matter-of-fact name of “Cookie Butter.”)

Banana Biscoff Muffins with Walnuts and Chocolate Chips

Back when we were still carefully rationing out our treasured European souvenir jar of Speculoos, Paula made some amazing Speculoos chocolate chip cookies [check out photos of the cookies and my other birthday fare here], adapted from Smitten Kitchen’s recipe for Peanut Butter Cookies. But our need for rationing the stuff has completely flown out the window since I recently entered a giveaway on Biscoff’s facebook page and unexpectedly won a whole case (8 jars) of the stuff! (Thank you, Biscoff!)

Banana Biscoff Muffins with Walnuts and Chocolate Chips

Of course we’ve been giving the jars away– because consuming that many jars of “cookie butter” is just a little bit disgusting– but I also wanted to take advantage of my temporary Biscoff surplus to do some baking. And since Biscoff is (magically!) vegan, I also thought I might as well try my hand at a vegan recipe.

Banana Biscoff Muffins with Walnuts and Chocolate Chips

This recipe is adapted from the BEST EVER vegan Chocolate Banana Zucchini Bread from Lauren at One Happy Table. I seriously made that quickbread too many times to count this past summer, but since it’s no longer quite the right season for zucchini anymore, I substituted walnuts and cookie butter! (What?! Those are perfectly good zucchini substitutes… just go with me here for a minute.)

Banana Biscoff Muffins with Walnuts and Chocolate Chips

Let me just say, at the risk of sounding like a perverse advertisement, that I think Biscoff is perfect for the baking of vegan sweets because it’s already loaded with two very essential ingredients: oil and sugar. Don’t be grossed out though; you can use this knowledge to your advantage, and adapt recipes around Biscoff by reducing the oil and sugar amounts that the recipes originally call for. I’m always hesitant to pour copious quantities of cooking oil into my cakes or muffins anyway, so by using far less oil and some giant scoops of peanut butter-looking stuff instead, I can feel a little better about what’s going into my baked goods.

Banana Biscoff Muffins with Walnuts and Chocolate Chips

Basically I greatly reduced the sugar and canola oil from the original recipe, and– like I said– substituted walnuts and Biscoff for the zucchini. These muffins were banana-chocolately-cookie-flavored perfection.

Banana Biscoff Muffins with Walnuts and Chocolate ChipsPin it.

Print this recipe. (PDF)

RECIPE:

Banana Biscoff/Speculoos Muffins (Vegan)
(Adapted from One Happy Table’s Chocolate Banana Zucchini Bread.)

(Makes 12 small muffins)

Ingredients:
~ 1½ cups all-purpose flour
~ ½ tsp. baking soda
~ ¼ tsp. baking powder
~ ½ tsp. salt
~ ½ tsp. cinnamon
~ dash of nutmeg
~ 2 large bananas (or 3 small ones), mashed
~ 1 tsp. vanilla
~ ⅓ cup Biscoff/Speculoos/Cookie Butter
~ ¼ cup sugar
~ 3-4 Tbsp. canola oil
OPTIONAL:
~ ¼ cup mini (vegan) chocolate chips, chopped
~ ½ cup walnuts, chopped

Walnuts and Chocolate Chips for Banana Biscoff Muffins

How to make it:

1. Pre-heat the oven to 350 degrees. Line a muffin tin with twelve muffin wrappers or grease the tin.

2. In a large bowl, whisk together the first six dry ingredients (the flour, baking soda, baking powder, salt, cinnamon, and nutmeg). Then stir in the chocolate chips.

Banana Biscoff Muffins with Walnuts and Chocolate Chips

3. In a medium/large bowl, use an electric hand mixer to cream together the bananas with the vanilla, Biscoff, sugar, and canola oil.

4. Add the wet ingredients to the dry ingredients, and mix together until just well-incorporated (adding the walnuts gradually while mixing).

Banana Biscoff Muffins with Walnuts and Chocolate Chips

5. Spoon into the muffin tin, and bake for 20-25 minutes (or until a toothpick comes out clean).

Print this recipe! (PDF)

Banana Biscoff Muffins with Walnuts and Chocolate Chips

Banana Biscoff Muffins with Walnuts and Chocolate ChipsPin it!

Related recipe posts:
> Mango Lassi Muffins with Yogurt and Cardamom
> Maple Cinnamon Bagels (Vegan)
> Pumpkin Ginger Cookies with Walnuts

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34 Comments leave one →
  1. February 28, 2013 9:03 am

    These look perfect and so delicious! :-)

  2. February 28, 2013 9:24 am

    I’ve never heard of the stuff, looks like I’ll have to pick some up and make a load of experimental vegan baked goods. Thanks for the tip!

  3. Fiery Ginger permalink
    February 28, 2013 9:47 am

    Speculoos is amazing! I used it in making ice cream a while back, but my favorite way is probably drizzled on top of a liege waffle. I will have to try these muffins at some point!

    • February 28, 2013 10:07 am

      Yum, those both sound amazing. I actually thought about making Biscoff ice cream, but then I thought that wouldn’t be the most seasonal choice in February (other than for those readers in the southern hemisphere…). I’m definitely going to try that at some point this summer!

      • Fiery Ginger permalink
        February 28, 2013 10:17 am

        While I do believe in seasonality, I think the one exception to the rule is that it is never too cold for ice cream. Please do try this summer though, it is worth it!

      • February 28, 2013 10:19 am

        I will! (And I agree– especially since I started living in southern California, where we barely have seasons to begin with! I just want to prevent my friends and family in the midwest/northeast from getting *too* jealous… :)

  4. February 28, 2013 9:55 am

    Thanks Alison! These muffins look delish! I need to find the vegan cookie butter. I bet I can find it at Trader joes or Wholefoods.

    • February 28, 2013 10:09 am

      Thanks, Ra! I just got curious and checked, and unfortunately the Trader Joe’s “cookie butter” version actually says “may contain traces of milk/eggs,” but I know the Biscoff brand is available at least at once location in SB– at Cost Plus World Market– and I suppose it might be available at Whole Foods, too!

  5. February 28, 2013 1:35 pm

    Awesome Allison! And thanks for the shout out! I just saw the “Cookie Butter” at Trader Joe’s the other day and was like, “Whaaa?” ; ) Thanks for the explanation and great recipe! : )

  6. February 28, 2013 8:13 pm

    I could eat this everyday :)

    Cheers
    Choc Chip Uru

  7. March 1, 2013 7:39 am

    These look delicious Allison, and thanks for introducing us to biscoff – it sounds interesting (in a good way!)…I am always looking for muffin recipes – especially vegan ones!

    • March 3, 2013 4:01 pm

      Thanks, Shira! Yes, Biscoff is definitely unique, despite all those descriptions of it as a cross between Nutella and peanut butter. It’s pretty decadent, too, so I was a little bowled over to discover it was vegan, and I felt that I *had* to make these muffins vegan after that! :)

  8. March 5, 2013 11:51 am

    Congrats on your interview….heading there to check it out now!

  9. March 5, 2013 4:17 pm

    I just had Trader Joe’s cookie butter on a toast for snack after kids came home! I rather want to eat muffins, but someone (me?) have to bake them! These look good! Wish I have these for breakfast tomorrow! I just read the interview – so happy to “meet” you (I’m referring to the picture haha)!

    • March 6, 2013 9:02 am

      Nice! I’m glad you got a chance to try some cookie butter. Paula also really loves it on toast. Thanks for reading the interview! :)

      Haha, and I know, I am sparse with the photos of myself on this blog, because I want to keep it food-centric. (And on so many of my vacations, I take MANY more photos of food than of myself!) I do have one other photo up on the About page, but (so far) that’s it!

      • Nami | Just One Cookbook permalink
        March 12, 2013 11:24 am

        That’s right! I did read your about page long time ago when I first came to your site! :D Me too, I rarely take pics of myself and keep forgetting to take a family picture at least once a month. Look, my prof pic is outdated but too busy to take a pic of myself… lol. Thanks for your response Allison!

  10. petit4chocolatier permalink
    March 6, 2013 6:50 am

    These look delicious! When I have the time I definitely need to create a Facebook and check out the interview! Congratulations!

    • March 6, 2013 9:03 am

      Thank you! :)

      Oh, and sorry if it wasn’t clear above, but you don’t actually need a Facebook account just to check out the interview; you can find the interview here!

      • petit4chocolatier permalink
        March 6, 2013 9:13 am

        Beautiful interview Allison. It is amazing how we don’t want to make the blogs personal and somehow they become that way : )

      • March 6, 2013 9:25 am

        Thanks so much. And yes, that’s true! I think it’s a good thing, though, because that can also be how food blogs develop their own unique personalities.

  11. March 6, 2013 2:28 pm

    Thanks for praising our Belgian Lotus speculoos pasta. We love it & it is strange that They call is biscoff in The States! A grand & very tasty recipe! :) Yummm!

    • March 6, 2013 5:24 pm

      It is strange it’s called biscoff– it’s kind of a random word that doesn’t sound at all like “speculoos”! From the looks of their website, though, it seems like it’s all the same Lotus brand (not two different companies), but they just sell it under a different name on different continents.

  12. March 6, 2013 7:50 pm

    I have yet to try biscoff, but I most def want to!! However I have tried the speculoos from TJ’s and did not like it. I would still try again though!

    • March 10, 2013 2:04 pm

      Hm, well they taste pretty similar to each other, so you might not like biscoff that much either… but it’s definitely worth a try! (Also, I gave a friend one of my jars of biscoff, and she didn’t like it that much on its own, but then she came up with the idea of adding a big spoonful of it to a little bowl of vanilla ice cream, and *that* she liked. :)

  13. March 8, 2013 8:05 pm

    I love how creative you got with this, and congrats on the interview too, great stuff!

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