INGREDIENTS:
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
GARNISH
1 tbsp CED Molasses sugar
1/8 tsp ground cinnamon
1 tbsp Beleaf rolled oats
METHOD:
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.
