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Weetbix Choco-nana muffins – a nutritious lunchbox treat your kids will actually eat!

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Weetbix Choco-nana muffins

These delicious muffins are a sure fire winner with kids. And a terrific way to use all those flakes of goodness left at the bottom of your cereal packet.  This recipe makes 24 serves large enough to satisfy hungry young tummies at morning recess and can easily be made gluten-free.  Also great at school pick up for kids in the car too hungry to wait for afternoon tea.  If you haven’t tried baking with quinoa flakes – do yourself a favour and grab some when next at the supermarket.  They amp up the nutrition and make baked goods lovely and light in texture.  


INGREDIENTS

  • 120g  Weetbix or other breakfast cereal biscuits (about 8)
  • 600g  Bananas (use very ripe fruit, about 6 large bananas)
  • 370ml  Buttermilk
  • 4  Eggs (use large eggs)
  • 180g  Unsalted butter
  • 350g  Plain flour
  • 5 tsp  Baking powder
  • 70g  Brown sugar
  • 75g  Quinoa flakes
  • 1 tsp  Bicarb soda
  • 225g  Dark chocolate chips


PREPARATION

Step 1. In a large bowl mash the ripe bananas until quite smooth, crumble in the weetbix and add the buttermilk. Stir and set aside for 12 minutes or so to soften.

Step 2.  Beat the softened butter and lightly whisked eggs together then add to the weetbix mixture.  

Step 3.  Sift the flour, baking powder and bicarb soda into the mix, then add the quinoa flakes, brown sugar and choc chips.

Step 4. Stir until it is just combined – be careful not to overmix or your muffins will be tough.

Step 5. Use an ice-cream scoop to fill your 24 muffin cases and cook them in a preheated 180°C oven for 25 minutes.

Step 6. Remove from the oven when a skewer inserted into the centre comes out clean and cool the muffins in the tins for 10 minutes before transferring to a rack.


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TIPS AND TRICKS

SUBSTITUTIONS

  • Use any kind of breakfast cereal biscuit or flake cereal (like sultana bran flakes) you have in your cupboard.
  • Use dark chocolate baking chips (rather than melts) as they are smaller and hold their shape during cooking.  You could use milk or white chocolate chips but dark chocolate is delicious and much better for you.  Cacao nibs also work well - they give a slightly crunchy texture.
  • Instead of the brown sugar you could use the same quantity of Rice Malt Syrup or Coconut Sugar


GLUTEN-FREE

To make this recipe gluten-free substitute the flour and baking powder for gluten-free alternatives and use gluten-free weetbix (Sanitarium makes them)


STORE

Store these in an airtight container or pop them in the freezer.  For best results wait until they are completely cool and seal them in ziplock bags – squeezing the air out when you seal.  Be sure to write what they are and the date on the bags before you fill them!  These will last for about 8-12 weeks in the freezer or 2-3 days in an airtight container in a cool place.


SERVE

Pop them into lunchboxes frozen and let them thaw out while keeping the lunchbox cool.  I find it works best if you get them out of the freezer in the morning when you start making lunches.  If you want to eat them straightaway you can pop them in the microwave – do them in 10-second bursts until they are ready.  Take them out of the plastic wrapping first.


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