Churro Cookie Butter Banana Bread Muffins
My Churro Cookie Butter Banana Bread Muffins are my new favorite muffins! Cinnamon sugar churro style sweet!
Servings 12
Calories 276kcal
Cost $25
Equipment
- Oven
- Bowl
- large 12 count muffin tin
- measuring cups
- measuring spoons
- mixing spoon
- cooking spray
Ingredients
- 1 stick salted butter softened
- 1 cup granulated sugar
- 3 large ripe bananas mashed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup cookie butter Biscoff brand
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Churro Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. and spray a 12 count muffin tin generously with cooking spray.
- Cream butter and sugar until well combined. Stir in bananas, eggs and vanilla mixing to combine. Mix in cookie butter until well combined. Stir in flour, baking, 1 teaspoon cinnamon, soda, and salt. Stir until combined then fill muffin tins 3/4 full with batter. Place churro topping, sugar and cinnamon into a small bowl, stir to combine then sprinkle over top of each cup.
- Bake for 25-28 minutes or until baked through. Let cool completely and serve room temperature.
Notes
- Ripe Bananas. Make sure when making banana bread muffins and breads that you are using a nice spotted banana. This will ensure a nice sweet muffin or bread.
- Greased Muffin Tins. I like to place my muffin batter right into the muffin tin instead of using cupcake wrappers. Make sure your muffin tin is well greased with either cooking spray or butter.
- Use Plastic Knife. Use a plastic knife to loosen edges of muffins while still warm. This will ensure they come out of the muffin tin nicely.
Nutrition
Calories: 276kcal | Carbohydrates: 50g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 138mg | Fiber: 2g | Sugar: 27g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg