3 Ingredient Biscoff Muffins
Make these incredibly easy 3 Ingredient Biscoff Muffins that are vegan, made in 1 bowl and so amazing! They are so moist, so buttery, rich, decadent, and fluffy!
Servings: 10 muffins
Ingredients
- 350 grams vegan biscoff cookies (you'll need 2 packages to have enough cookies)
- 3/4 cup (180g) plant-based milk (I used almond)
- 1 1/4 teaspoons baking powderr
NOTE
- I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and reduces room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with 10 nonstick parchment paper liners.
- Add the 350 grams of cookies to a food processor and process until the cookies are ground into a fine flour. You don't want any chunks remaining. Don't over-process though either, or it will turn too oily.
- Add the ground up cookies to a large bowl.
- Add the baking powder and whisk until mixed through.
- Heat the milk up for 20 seconds in the microwave until it's lukewarm. The warm milk helps to soften the cookie texture a bit so the batter is smooth and not gritty.
- Add the milk to the cookies and use a whisk to mix until a smooth batter forms.
- Divide the batter into the liners. I like to use an ice cream scoop as it helps to yield perfect size muffins with rounded tops. Bake on the center rack for 25 minutes, until a toothpick comes out completely clean from the center.
- Cool the muffins for about 15 minutes before eating to allow them to finish cooking. Store any leftover muffins covered lightly at room temperature.