Prepare the topping: Melt butter in the bottom of a medium microwave-safe bowl. Add flour, powdered sugar, cinnamon, and salt. Stir with a fork until clumps form. Set aside in the refrigerator while preparing the muffins.

Preheat oven to 350° F. Line a muffin tin with paper liners or spray with nonstick cooking spray.

In a medium bowl whisk together flour, baking soda, baking powder, and salt. Set aside.

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, whip bananas 3-4 minutes until light and fluffy. Transfer to a separate bowl and set aside.

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream butter, Biscoff Spread, and brown sugar 2 minutes until light and fluffy. There is no need to wash the mixer bowl from the previous step. Add eggs one at a time then mix in the banana.

Slowly add dry ingredients to the wet and mix until just combined.

Spoon batter into paper liners and top with streusel.

Bake for 15-18 minutes until a toothpick placed in the center comes out clean.