Banana, berry and cereal muffins
These muffins are delicious and wholesome, and a good low GI cereal adds some extra good energy to keep kids going for the day.
Photo: Danielle Colley
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- 2 large over ripe bananas, smooshed with a fork
- 1 cup frozen raspberries (or whichever berry you prefer)
- 1 cup of cereal of choice. I used oats, but I’ve used crushed Weetbix too
- 2 cups plain spelt flour
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2/3 cup packed brown sugar
- ½ cup milk
- 2 eggs, lightly whisked
- 50g butter, melted and cooled
First term of school is upon us and we’re back to the Groundhog Day of lunchbox duty. These muffins are delicious and wholesome, and a good low GI cereal adds some extra good energy to keep kids going for the day.
These muffins are perfect any time of day, but for lunch box ease you can even make a double batch and stick them in the freezer and pull them out when you need them. They’ll be defrosted by lunch.
1. Pre-heat oven to 180C°. Place your muffin cases into the tray.
2. Pour flour, baking powder and cinnamon into a large bowl. Stir in the sugar and cereal and make a little well in the centre.
3. Place your eggs, milk, banana and melted butter into a separate bowl and stir until all is well combined.
4. Add the wet mixture to the dry mixture and toss in your berries. Give it a good stirring until just combined.
5. Spoon into your muffin cases and pop in the oven for about 20 minutes until they’re golden brown and a skewer comes out clean.
6. Cool on a wire rack and you better try one while they're still hot because they’re the bomb straight out of the oven!