Greek Yogurt Banana Muffins with Biscoff Swirl

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Makes: 10–12 muffins or 1 loaf • Prep Time: 10 Minutes •

Cook Time: 18–25 mins (muffins) / 45–55 mins (loaf)

I N G R E D I E N T S

For the doug

• 2 ripe bananas, mashed

• 1/2 cup Greek yogurt

• 1/3 cup maple syrup or honey

• 1/4 cup coconut oil (melted) or butter

• 1 tsp vanilla extract

• 1 egg

• 1 1/2 cups flour (plain or wholemeal)

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp cinnamon

• Pinch of salt

For the top:

• 2–3 tbsp Biscoff spread (slightly warmed for swirling)

D I R E C T I O N S

1. Preheat oven to 180°C and line a muffin tray or loaf tin.

2. In a bowl, mash bananas until smooth. Add Greek yogurt, maple syrup, melted oil, vanilla and egg. Mix until combined.

3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon and salt.

4. Add dry ingredients to wet ingredients and gently mix until just combined.

5. Spoon mixture into muffin tray (about 3/4 full) or pour into loaf tin.

6. Warm Biscoff slightly so it’s easy to drizzle. Add small spoonfuls on top of each muffin or across the loaf, then use a skewer or knife to swirl.

7. Bake:

   • Muffins: 18–25 minutes

   • Loaf: 45–55 minutes (Until golden and a skewer comes out clean)

8. Cool slightly before serving.

N o t e :

Super soft, fluffy and naturally sweet with that little Biscoff swirl on top.

the perfect balance of wholesome and indulgent 🤍

Store in an airtight container for up to 3 days or freeze for up to 3 months.