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!
Yields1 Serving
Ingredients
Dry Ingredients
120 g plain flour
120 g wholemeal flour
100 g molasses sugar
65 g rolled oats
2 tsp baking powder
1 tbsp ground coffee beans
½ tsp baking soda
½ tsp salt
Wet Ingredients
300 g banana, mashed
2 large eggs
75 g butter, melted
1 tsp vanilla extract
150 ml milk
90 g pitted dates, chopped
GARNISH
1 tbsp molasses sugar
⅛ tsp ground cinnamon
1 tbsp rolled oats
Instructions
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.
- Tags: #cake
