These whole grain banana oatmeal muffins are sweetened with cookie butter. Add cocoa powder if you'd like an even richer treat!
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You know "those cookies you get on airplanes"? The sweet, crumbly type in the fiddly little red & white wrapper? That's how my mom described Biscoff cookies the other day, as she was offering snacks during our car trip. This description rang true for me, as I've only eaten Biscoff cookies while fighting for command of the arm rest with a complete stranger and trying to quietly read with my knees practically in my chest due to the ever decreasing leg room. Apparently the FAA is gonna get involved with that. I'm not holding my breath. Instead, I'll just grab my pantry staple jar of Cookie Butter and make a batch of muffins for Muffin Monday.
I've made these muffins 2 ways--both with and without cocoa powder in the mix. I prefer them with the cocoa powder--both the deep color and the rich flavor of the muffin hit all the notes I like in a muffin. You can see the different versions in the photos above and below this paragraph. As is my custom, these muffins aren't as sweet as your usual bakery muffin. I cut back on the sugar even more since I was boosting up the sweetness with cookie butter.
What do you do if you can't find Biscoff cookie butter in your grocery store? (Hint--I find it over near the bakery in my local Kroger, never on a shelf by the peanut butter which is where my organizational heart thinks it belongs.) Trader Joes makes their own brand of cookie butter which is perfect for this application. You can also order some from Amazon, I'll throw up some links below the recipe. This post is not sponsored by the Biscoff or Trader Joe's folks. Just sharing what I've used to make my muffins.
