Do your kids love Weet-bix? Or you do? I like to have it for breakfast but I also like to find ways to use it in my baking because it is healthy, high in fibre and low in sugar. I have previously written an article about the very delicious
No-Bake Weet-bix Slice, which uses dates as the sweetener, so I thought I would continue to experiment with other healthy ideas.
Although you can't really taste the Weet-bix in this recipe as the banana, pear and carrot hit your tastebuds first, it adds the bulk that you need for the muffin to hold together. I will be making this again and again - why don't you make it for yourself this weekend?
Healthy and delicious!
2 Weet-bix, broken up
1/2 cup milk of choice
1 cup oats
2 bananas, mashed
1 pear, grated
1 carrot, grated
1/3 cup sultanas
1/3 cup chopped walnuts
4 Tablespoons honey
1 teaspoon ground ginger
1 teaspoon cinnamon
What to Do:
Preheat oven to 180 degrees, fan forced. Place 9 paper muffin cases into a muffin tin. In a large bowl, add the Weet-bix and milk and let it sit for a few minutes to soak. Add the rest of the ingredients and stir. Spoon the mixture into the muffin cases, filling to halfway. Bake for 15 - 20 minutes. Allow to cool and then remove muffin cases to eat. Store in the fridge.
Easy, isn't it? Feel free to swap ingredients (eg. use pecans instead of walnuts or cranberries instead of sultanas) and make a combination that you love. This is my favourite combination of flavours to create a moist and healthy muffin - I hope you enjoy it!
Made in a few easy steps!
Allow to completely cool and then peel off the muffin cases. They hold their shape well and disappear very quickly!
