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These Banana Biscoff Muffins are a delicious treat that your family and friends are sure to enjoy. Cinnamon Bark Essential Oil gives a warming spicy twist and goes great with the banana. The filling is so luscious, you’re going to love it!

TIP These muffins are full of healthy ingredients and you can make them vegan and/or gluten-free depending on the choice you make in the recipe. The banana replaces eggs and for the sauce you can use coconut oil instead of butter.

NOTE The filling recipe makes extra biscoff caramel (approx. 1¼ cups) and you’ll need approx. ½ cup for filling the muffins. The extra sauce is wonderful over ice cream, non-dairy ice cream, slices or for dipping fruit in. The sauce will keep refrigerated for up to 2 weeks. To reheat before serving just place the container of caramel filling in a bowl of hot water to soften.

To make the delicious biscoff centre cut the middle out of the cooled baked muffins and then spoon approx. 1 tsp into each centre. If you are making 12 mini muffins, you’ll cut smaller holes and use less of the filling.