Banana, Date and Espresso Muffins

These moist and not-too-sweet muffins taste so good, they should be bad for you. Moist 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!



120 g plain flour

120 g wholemeal flour

65 g Beleaf rolled oats

100 g CED Molasses sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp ground coffee beans

300 g banana, mashed

2 large eggs

1 tsp vanilla extract

150 ml milk

75 g Ballantyne butter, melted

90 g pitted dates, chopped



1 tbsp CED Molasses sugar

1/8 tsp ground cinnamon

1 tbsp Beleaf rolled oats



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

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

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

4. Add wet ingredients to dry and fold in chopped pitted dates.

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

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


Recipe by Li Goh.

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nourish! Magazine

Advancing food science, culinary & agrotechnology | MY • SG

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