banana oat and espresso muffins

Banana, Date and Espresso Muffins

CategoryCooking MethodTagsDifficultyBeginner
Yields1 Serving
Yields1 Serving

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!


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
 1 tbsp molasses sugar
  tsp ground cinnamon
 1 tbsp rolled oats



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


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


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


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.


Combine the ingredients for the garnish in a small bowl.


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

This recipe uses Kitchen Machines

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