Banana, Date and Espresso Muffins

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These moist and not-too-sweet muffins taste so good, they should be bad for you. Soft and fluffy with very ripe bananas, flecked with ground coffee beans and flavoured with toffee notes from natural molasses sugar, these muffins make you want to get out of bed in the morning! Made with a list of whole food ingredients, these muffins are rich in fibre, complex carbohydrates, protein and minerals, and they don’t come any better… except maybe topped with a few chocolate chips!

This recipe uses the Chef Sense XL 6.7L – KVL6100P.


Dry Ingredients

120 grams plain flour

120 grams wholemeal flour

100 grams molasses sugar

65 grams rolled oats

2 tsp baking powder

1 tbsp ground coffee beans

1/2 tsp baking soda

1/2 tsp salt


Wet Ingredients

300 grams banana, mashed

2 large eggs

75 grams butter, melted

1 tsp vanilla extract

150 ml milk

90 grams pitted dates, chopped



1 tbsp molasses sugar

1/8 tsp ground cinnamon

1 tbsp rolled oats


1. Preheat oven to 190°C. Line a 12-hole muffin tray with cupcake liners.

2. With a kitchen machine, combine all dry ingredients well using the K-beater.

3. In another bowl, combine bananas, eggs, vanilla, milk, and melted butter in the kitchen machine using the K-beater.

4. Add wet ingredients to dry, and add in chopped pitted dates. Using the fold tool, combine all ingredients nicely in the kitchen machine to form your muffin mix.

5. Combine the ingredients for the garnish in a small bowl.

6. Fill each liner with the muffin mix until almost full. Sprinkle with the garnish and bake for 25 – 30 minutes until cooked through.


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