Banana, Oat and Espresso Muffins

Banana, Oat and Espresso Muffins

CategoryCooking MethodTagsDifficultyBeginner
Yields1 Serving
Yields1 Serving

Moist and fluffy with very ripe bananas, flecked with premium coffee powder and flavoured with ripened banana and brown 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!


 120 g plain flour
 120 g wholemeal flour
 65 g rolled oats
 100 g brown sugar
 2 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 1 tbsp premium espresso powder
 300 g banana, sliced
 2 large eggs
 1 tsp vanilla extract
 150 ml milk
 75 g butter, melted
 1 tbsp rolled oats



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


Combine all dry ingredients in a medium-sized mixing bowl and mix well using a large whisk.


In another mixing bowl, combine bananas, eggs, vanilla, milk, and melted butter.


Add wet ingredients to dry and fold to combine, top with rolled oat.


Fill each liner until 3/4 full. Sprinkle with the garnish and bake for 25 – 30 minutes until cooked through.

Banana, Oat and Espresso Muffins

This recipe uses Kitchen Machines

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