Strawberry Banana Biscoff Muffins Posted on May 8, 2013 (February 1, 2021) by Lynna It`s strawberry season! I`m definitely one of those people who love fruits in their desserts. Muffins are considered breakfast food, but since it`s sweet and baked, I often eat them as a dessert as well. To me, muffins are quick breads, like banana bread, in individual serving sizes. Haha. Sure, they`re not as dense and the texture is different to loaf breads, but since they`re usually quick and easy to make, I enjoy baking them often. The strawberry and banana combo is a popular favorite. I love the combination myself, so I wanted to combine the same flavors in muffin form. I also, always “happen to have” (read: I always make SURE I have) Biscoff spread in my pantry…I so knew it`ll be a great addition to the strawberry and banana combo flavor. With that idea in mind, these muffins were born. Completely delicious and wonderful for a morning breakfast or for a snack randomly during the day…I mean, why the heck not, right? They have the Biscoff and banana flavor with strawberry bites scattered throughout. I love them and think you will, too. 🙂 Strawberry Banana Biscoff Muffins Hearts In My Oven Original | Yields: 12 regular + 1 mini muffin | Level: Easy | Total Time: 35 minutes Ingredients: § 1 1/2 cup all purpose flour § 1/4 cup sugar § 1/4 cup light brown sugar § 1/3 cup old fashioned oats § 1/4 teaspoon cinnamon § 1/2 tsp salt § 1 tablespoon baking powder § 1/2 cup yogurt § 1/4 cup biscoff spread § 1 well-ripe banana, mashed § 3 tablespoons milk § 1 large egg § 1 teaspoon vanilla extract § 1/2 cup diced strawberries Materials Needed: –         Standard size/mini muffin pan(s) –         Cupcake liners –         1 rubber spatula –         2 whisks –         1 cookie scoop (optional) –         cutting board –         knife –         1 butter knife –         cooling rack Directions: 1.     Preheat oven to 400°F. 2.     In large bowl, whisk together the flour, sugar, oats, cinnamon, salt, and baking powder until combined. 3.     In a medium bowl, whisk together yogurt, biscoff, banana, milk, egg, vanilla, and strawberries. 4.     Add wet ingredients (yogurt, banana, etc) to dry ingredients (flour, sugar, etc). Mix with rubber spatula–less than 20 seconds! Careful, not to overmix! 5.     Scoop batter into muffin tins. 6.     Put in oven and drop oven temperature to 350°F and bake for 18-22 minutes, or until tops are golden brown. 7.     Allow to cool on cooling rack. 8.     Serve with sliced strawberries on top, if desired!