Melting-Center Biscoff Banana Muffins
Ingredients
- 12 heaped tsps biscoff
- 3 large very ripe bananas
- 100g caster sugar
- 80ml coconut oil, melted
- 150g flour
- 50 grams of ground almonds (or sub more flour)
- 1 flax egg
- 1 tsp baking soda
- 1 tsp baking powder
Preparation
Preheat the oven to 190c
Begin by scooping 12 heaped tsps of biscoff onto a plate in ball shapes and pop these in the freezer to set
Make your flax egg by mixing 1 tbsp ground flax seed with 3 tbsp of water, leave to thicken whilst beginning the banana batter
In a large mixing bowl, add bananas and mash them until a chunky liquid is formed
Then add sugar and coconut oil, give a good mix until nicely combined
Add in the flax egg until evenly dispersed
Now combine the dry ingredients and gently stir into wet mixture, try not to over mix, stir until just combined
Lay 12 cupcake or muffin holders onto your muffin tray and scoop one flat tbsp of batter into each
Check on the biscoff to see if it has set enough to pick a ball up without it squishing
If this is achieved you can pop one ball in the middle of each half filled muffin case
If the biscoff balls are still a bit gooey, simply wait another few minutes for them to set
Follow the biscoff balls with the remaining banana batter, making sure each ball is fully submerged in the batter
Bake the muffin mixture in the oven for around 17-20 minutes and then leave to cool for 5 minutes before tucking in
