Some of you might be asking what the heck is cookie butter. Well, it’s a spread with a consistency like peanut butter that’s made up of crushed cookies called speculoos. It’s almost like a gingerbread sugar cookie, is how best I can describe it. It’s a very popular cookie made in Belgium usually to celebrate the feast of St. Nicholas, and the spread has become very popular.
Some of you may also know it as Biscoff. Practically the same thing! In Canada, it is hard to come by. I think the only place I know so far that sells it is Trader Joe’s in the States. I honestly could eat it out of the jar. Best thing about it? It’s actually vegan! Anyway, I thought I would try to make these cookie butter banana muffins, as I’ve seen cookie butter banana loaf recipes. It’s not quite gluten-free, so if you wish to make it so, replace the cookie butter with a nut/seed butter of your choice!
- 2 chia eggs (2 tbsp ground chia + 5 tbsp water)
- 3 ripe bananas
- 1 cup almond meal
- 1 cup oats
- 1/2 tbsp baking powder
- 1/4 cup maple syrup or agave
- 1/4 cup almond milk
- 1/2 cup cookie butter (or sub a nut/seed butter)
- 1/4 cup applesauce
- 1/4 tsp salt
- 1 tsp vanilla
Preheat oven to 350 degrees F.
In a small bowl, mix the almond meal, oats, salt, and baking powder together. In another larger bowl, mash the bananas and whisk the syrup, milk, cookie butter, applesauce, vanilla, and chia eggs together. Stir in the dry ingredients.
Line a muffin tray with liners, or grease it. Fill the tin, and place in oven. Let bake for 20-25 minutes, or until an inserted toothpick comes out clean. Let cool before storing. Can be stored in the fridge, or freezer, if long-term.