Recipe Development

Recipe Creator: Danielle Hubbard
Styling & Photography: Stephanie Hodson

Date, Nut and Oat Mannabrew Muffins

Date, Nut and Oat Mannabrew Muffins

Makes 18

Difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 15 minutes


125ml (½ cup) milk
15ml (1 tbsp) MannaBrew Superfood Espresso powder
125ml (½ cup) oats, toasted + extra
45g cake flour
30ml (2 tbsp) MannaBrew Organic Mesquite Flour
5ml (1 tsp) baking powder
1.25ml (¼ tsp) bicarbonate of soda
Pinch of salt
5ml (1 tsp) ground cinnamon
5ml (1 tsp) ground ginger
5ml (1 tsp) ground nutmeg
50g pecans, finely chopped
50g dates, finely chopped
1 large egg
45ml (3 tbsp) brown sugar
15ml (1 tbsp) treacle sugar
40ml (8 tsp) vegetable oil

  1. Preheat the oven to 170°C and grease muffin tins with non-stick cooking spray.
  2. Heat the milk and MannaBrew Superfood Espresso powder in a saucepan until warm. Allow to infuse for 15 minutes and strain.
  3. Add the oats to the milk mixture and allow to soak.
  4. In a large bowl, sieve the cake flour, MannaBrew Organic Mesquite Flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger, and nutmeg. Add the pecan nuts and dates and stir to combine.
  5. combine the egg, brown sugar, and treacle sugar in a separate bowl. Whisk until light and fluffy, 3-4 minutes. Add the oil gradually while continuously whisking.
  6. Fold in the milk and oat mixture.
  7. Fold in the flour mixture.
  8. Fill the muffin tray with the muffin batter and sprinkle with a light sprinkling of raw oats.
  9. Bake for 15 minutes and transfer to a wire rack to cool.

TIP: Spoon a dollop of tinned caramel into the center of each muffin before baking to create a hidden center.

Date, Nut and Oat Mannabrew Muffins

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