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Photo of Date and banana muffins by WW

Date and banana muffins

Total Time
35 min
15 min
20 min
Date and banana – is there a better combination for these all-time favourite muffins? They create a sweet, soft texture which highlights the crunchiness of the cereal pieces. Enjoy with a cuppa for your next afternoon tea.


Oil spray

1 x 3 second spray(s)

WW Cereal, Tropical Flakes

65 g

Fresh dates

4 individual, chopped

White self-raising flour

1½ cup(s), (225g)

Brown sugar

cup(s), (75g)


1 large, very riped, mashed

Olive oil

2 tbs


2 medium

Skim milk

½ cup(s), (125ml)

Reduced-sugar jam

3 tbs, apricot variety, warmed


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 12-hole (1⁄3-cup / 80ml) muffin tin with oil or line with paper cases.
  2. Combine 3/4 cup (48g) cereal and chopped dates in a medium bowl. Sift flour into a large bowl and stir in sugar. Combine banana, oil, eggs and milk in a bowl and stir into flour mixture. Gently fold in cereal mixture (do not over-mix).
  3. Divide mixture among prepared muffin holes. Sprinkle with remaining cereal. Bake for 20 minutes or until cooked when tested with a skewer. Cool muffins in tin for 5 minutes before lifting out onto a wire rack. While muffins are cooling in the tin, top each with 1 heaped teaspoon of jam. Serve.


TIP: Place jam in a microwave-safe bowl and microwave on High (100%) for 10 seconds or until slightly runny.