Banana Biscoff Muffins

• 3 whole Small Ripe Bananas, Mashed
• 1/3 cups Low Fat Plain Or Vanilla Yogurt
• 1/2 cups Biscoff Spread (aka Lotus Original Speculoos Spread)
• 1 whole Egg
• 1 cup Almonds, Ground Into A Flour (See Note)
• 1 cup Oats
• 1 teaspoon Cinnamon
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/2 cups Chocolate Chips Or Chopped Chocolate

1. Preheat oven to 350u0b0F. Grease muffin tin with cooking spray.
2. Combine mashed bananas, yogurt, Biscoff spread, and egg. Mix well.
3. In a separate bowl, combine dry ingredients. Add dry ingredients to wet ingredients and mix until just moistened. Stir in chopped chocolate.
4. Spoon batter into muffin tin. Bake for 20-25 minutes or until a knife inserted in the centre comes out clean. Let cool on a rack for 10 minutes before removing from muffin tin.
5. Note: To make your own almond flour, add almonds into blender and grind until a fine flour forms. If necessary, pour ground almonds through a sifter and return the larger pieces to the blender and repeat.

bananas, vanilla yogurt, egg, flour, oats, cinnamon, baking powder, baking soda, ubc, chocolate chips

Taken from tastykitchen.com/recipes/breads/banana-biscoff-muffins/ (may not work)