Healthy Weet Bix Muffins

Here’s a quick and easy healthy muffin recipe that you’re going to love.  These weet bix muffins are a little bit healthy, so don’t tell the kids. You can make these in the Thermomix too.

Muffins with a little less sugar

You can swap out the brown sugar for whatever sugar you like. But I think 100g over 12 muffins is fine, as its less than 10g per cupcake.

Your little ones (or big ones) will get some fruit and fibre into them without even knowing it. Weet bix (or do we call them weetbix) are a great base.  I’ve changed this healthy weet bix muffins recipe to use pureed apples instead of bananas. A little less sweet, but my grandson didn’t know the difference. 😉

Weet Bix Muffins

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becs-table.com.au

Weet Bix Muffins are great fresh, or popped into the freezer for lunch box treats. A little bit healthy and they won't even know it.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Difficulty Easy

Course Snack

Cuisine American

Servings 12

Method Thermomix and Conventional

Cook ModePrevent your screen from going dark

Equipment

• Thermomix or Stand Mixer

Ingredients

  

1x2x3x

For The Cupcake Or Muffin

• 200 g self-raising flour
• 1 tsp baking powder
• 85 g 5 Weet-Bix biscuits crushed by hand
• 100 g brown sugar
• 90 g sultanas
• 225 g mashed banana Depending on size it’s about 2 not including the skin for weighing
• 125 ml sour cream or yoghurt
• 80 g soft butter or cut into tiny cubes
• 1 egg

For the topping (optional of course)

• 125 g cream cheese at room temperature
• 1/3 cup icing sugar mixture
• 1 tsp fresh lemon juice

Instructions

 

Thermomix Method

• Preheat oven to 200°C. Line (twelve hole) cupcake pan with paper cases.
• Weigh the flour, baking powder, weet-bix, and sugar into the TM bowl and Mix for 10 seconds / reverse speed + 4 then remove and set aside
• Weigh the banana, cream (or yoghurt), butter and egg into your TM bowl and mix for 10 seconds / Speed 5.
• Add back the dry ingredients that you previously mixed along with the washed sultanas and mix again for 6 seconds / reverse speed + 4
• Spoon into the prepared paper liners and bake for around 20 minutes or until when pressed with a finger they spring back, or a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool.
• Optional Topping: Weigh everything into your TM bowl and mix for 15 seconds/speed 4. Scrape down in-between. Depending on how cold your cream cheese was, you might need to add your butterfly to fluff it up. Do this on speed 3.5 until light this step is optional. Spread frosting evenly over the cooled muffins.

Conventional Method

• Preheat oven to 200°C. Line (twelve hole) cupcake pan with paper cases.
• Sift the flour and baking powder into a large bowl. Add the Weet-Bix, sugar and sultanas, and stir until combined. Make a well in the centre.
• Combine banana, sour cream, butter and egg in a jug and mix well to combine. Add to flour mixture and fold until just combined. Spoon into prepared pans.
• Bake in the oven for around 20 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool.
• Optional Topping: Use an electric beater to beat together cream cheese, icing sugar and lemon juice until light and fluffy. Spread frosting evenly over the cooled muffins.

Notes

Weet-Bix is an Australian commercial breakfast food, made of wheat flakes compressed into a bar shape.  They are relatively low in sugar and salt.

Want to know more?

Want something savoury to add to your lunch boxes?.  Here’s a great mini pizza quiche recipe (not very eggy) that I think your kids might love.

Or, maybe you’d like to learn how to make Artisan Muffins.