Vegan Biscoff Coffee Cake Muffins

These vegan Biscoff coffee cake muffins are a delightful treat for any time of day. Theyre moist, flavorful, and topped with a delicious Biscoff crumble.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/4 cup Biscoff spread smooth or crunchy
• 1/4 cup crushed Biscoff cookies
• For the topping: 2 tbsp Biscoff spread, 2 tbsp crushed Biscoff cookies

Instructions:

Preheat oven to 350F 175C and line a muffin tin with paper liners

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt

In a separate bowl, mix almond milk, vegetable oil, applesauce, and vanilla extract

Pour wet ingredients into dry ingredients and stir until just combined

Fold in Biscoff spread and crushed Biscoff cookies

Divide batter evenly among muffin cups, filling each about 2/3 full

For the topping, mix together Biscoff spread and crushed Biscoff cookies until crumbly

Sprinkle topping over each muffin

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely