Recipe
Cereal muffins
If you have a little extra time on your hands, try our easy cereal muffins. It is so simple to make: combine everything in a bowl and bake. The best part is that you can batch make them and refrigerate or freeze them, so there are always muffins ready during the week.
Makes 8 small muffins10 minutes prepAbout 30 minutes baking
Dry ingredients
- 1 medium ripe banana, mashed
- 1/4 cup Little Blossom cereal
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Wet ingredients
- 1/4 cup milk of choice
- 2 tbsp olive oil
- 1 egg
Method
- 1Preheat the oven to 180 ºC.
- 2Combine all the dry ingredients in a bowl and mix well.
- 3Combine the wet ingredients with the dry ingredients.
- 4Whisk until everything is well combined.
- 5Line your muffin tray with muffin liners.
- 6Fill the liners until they are three quarters full.
- 7Bake for 30 minutes, or until a skewer comes out clean from the centre.
- 8Let them cool and serve.
Keeping them
The muffins keep for up to 5 days in the fridge, or up to a month in the freezer. When you are ready to eat, take them out and reheat them in the microwave or the oven.
Our cereals are made with no added sugar and no added salt, so they suit little ones from 6 months. Once they are older, the same cereal works for a fun twist like these muffins.