A delicious Banana Weetbix Muffin recipe perfect for using up your overripe bananas and the crumbs at the bottom of the Weetbix box.
I have been making these Banana Weet-Bix muffins for my kids since they were in kindy, and whenever I would tell them I’m baking they always request I make up a batch of muffins. They are quick and easy, and make a wonderful addition to kids school lunches – or for afternoon tea with a cuppa!
Don’t forget to lightly grease your muffin tray, to avoid the mixture from sticking when baking. You can also use a silicone muffin tray. A bonus to this recipe is that it has very little sugar, so it’s a great snack to add to your kid’s school lunches. It’s easy to make, and there’s no need for an electric mixer, just use a bowl and a spoon!
As I do with most of the muffins and cookies I bake, I bake a big batch of these and place them in the freezer to have available for lunch boxes – not just for the kids, but for the whole family.
banana weet-bix muffins
Ingredients
- 3 ripe bananas, mashed
- 4 Weet-Bix, crushed
- 3/4 cup milk
- 2 eggs
- 80g margarine
- 1 1/2 cups SR Flour
- 2 tablespoons brown sugar
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 180°C, fan forced.
- Lightly grease a 12-hole muffin tray or line with paper patty cases.
- In a medium bowl, add bananas, Weet-Bix and milk, mix to combine. Set aside for 10 minutes to soften.
- In a large bowl, beat eggs and margarine.
- Spoon in banana mixture and fold.
- Add flour, sugar and chocolate chips to banana mixture, mix to combine.
- Spoon mixture evenly into muffin cases.
- Bake muffins in oven for 20-25 minutes or until golden and cooked through.
- Rest in tray for 5 minutes, before transferring to a wire rack to cool completely.
Notes
For a fruity alternative, swap chocolate chips with sultanas.
