Whole Wheat Banana Biscoff Muffins

Trends and baking go together like peanut butter and jelly.

Recipes with Biscoff pop up frequently on recipe blogs these days. So does Greek yogurt. This recipe combines those two recipe buzz words. Add in white whole wheat flour and you have a triumvirate of trendy ingredients. 

Biscoff spread can be found in the same aisle with the peanut butter. Like its more well-known cousin, it comes in smooth and crunchy varieties. I always choose crunchy, no matter what spread we're discussing. Since one of our harvest crew has a nut allergy, this was a good substitute.

I had white whole wheat flour in the pantry that Randy brought home from a milling and baking workshop, but regular whole wheat flour would work well, too. And, of course, bananas and chocolate are always a winning combination.

The muffins originally accompanied a harvest meal and did double duty for breakfast. Since the recipe made so many, I also stashed some in the freezer for later use.

Time will tell whether we cut any wheat today. We only got 0.10" of rain here last evening, but yesterday's humidity and overcast skies kept us out of the wheat fields for the second day in a row.

Hopefully, I'll soon need to pull a bag of these muffins out of the freezer because that would signal that we're cutting again. But, whether  you're cutting wheat or not, these muffins will add good flavor to any meal. Enjoy!

Whole Wheat Banana Biscoff Muffins

Adapted from Oh Sweet Basil blog

1/2 cup butter, melted
1/2 cup plain Greek yogurt
2/3 cup Biscoff cookie spread
1/2 cup honey
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp. vanilla
3 eggs 
3 cups white whole wheat flour
1 cup all-purpose flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups ripe bananas, mashed
1-2 cups mini chocolate chips (you choose your level of chocolate!)

Heat the oven to 425 degrees. In a mixer, combine butter and yogurt. Add the Biscoff and honey; mix until well combined. Add sugars and vanilla and mix again. Add eggs, combining well.

In a small bowl, combine the two different flours, baking powder, baking soda and salt. Add a little to the creamed mixture and mix. Add about a third of the mashed bananas and mix. Continue alternating between flour mixture and bananas, ending with banana. Stir in the chocolate chips. Spoon into muffin cups. (I prefer using muffin liners for ease of removal and for color!)

Bake 12-15 minutes or until nicely browned and the muffins test done with a toothpick inserted into the center of the muffin. Makes about 30 muffins. You can also put all or part of the batter into mini loaf pans, preventing some of the scooping.

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