Quick Kid Friendly Biscoff Banana Brulee Breakfast Muffins
Similar to peanut butter, Biscoff cookie butter has a thick consistency and nothing can replace the taste. I will warn you, one jar will last you a week if you are as addicted as I am! Enjoy an extra spoonful on top of your quick kid friendly Biscoff banana brulee breakfast muffins or a piece of toast. Don’t skimp either, go for the obnoxious scoop!
Equipment
- 1 Bowl
- Hand beaters
- 12 cup standard muffin pan
- Kitchen Torch optional
Ingredients
- 1 large egg
- 1/3 cup whole milk
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup Biscoff Cookie Butter
- 2 tsp baking powder
- 1 1/2 cup all- purpose flour
- 1 cup banana chopped
- 1 banana sliced thin
- 1 tbsp granulated sugar for topping
Instructions
- Pre-heat oven to 375 degrees F. Line or grease a standard 12 cup muffin pan. Set aside.
- In a large bowl, using hand beaters, beat egg, milk, oil, and sugar together until smooth. Add Biscoff cookie butter and baking powder. Beat once more until combined.
- Add you flour and the chopped bananas on top. Fold the flour to coat the bananas as best you can then fold the mixture together. Using the folding method helps to not over mix.
- Evenly distribute muffin batter in your prepared baking pan.
- Bake 12-13 minutes.
- Remove from the oven and place a slice of banana on top. Sprinkle on sugar over each banana slice.
- Using your kitchen torch, brulee each banana as much as you like.
- Remove from the pan, serve warm or room temperature.
- Store in a ziplock bag or air tight container in the refrigerator for up to 5 days.