Banana Biscoff Muffins

Instructions

• 1. Preheat oven to 180C and line your muffin tin with muffin papers and set aside. You can make 12 mini muffins, if you prefer.
• 2. In a large bowl mash the banana until smooth and then add maple syrup, coconut oil, Cinnamon Bark Essential Oil and vanilla and mix well. Then mix in the milk.
• 3. Stir in the flour and salt and mix together until well combined. Then spoon the mixture evenly between the muffin papers.
• 4. Bake for 10 – 12 minutes then remove from the oven and place on a wire rack to cool. If you are making mini muffins, they will bake a little quicker so check them at 8 minutes to see if they are cooked through.
• 5. While the muffing bake, make the biscoff caramel filling. I suggest prepping all the filling ingredients so they are ready to use before you start.
• 6. Place butter in a medium-large saucepan over medium-high heat and when it starts to melt whisk in the coconut sugar.
• 7. Continue whisking until the coconut sugar has melted and is starting to bubble approx. 2 minutes. Be careful not to burn. Then add the cream or coconut cream, vanilla and salt and continue whisking until combined and the sauce thickens a little. This should take 3 – 4 minutes. Set the sauce aside to cool until it’s time to fill the muffins.
• 8. Once the muffins have cooled, use a knife to carefully cut out the centre of each muffin. Spoon approx. 1 tablespoon of filling into the hole. Spread a little of the biscoff caramel sauce over each muffin. This step is optional but makes the muffing even more luscious. You can top with fresh sliced bananas, if you like or serve as they are.