Weetbix Muffins - Apple and Date
These soft, wholesome Weetbix muffins are packed with nourishing ingredients like apple, dates, and oats, making them a great choice for kids' lunchboxes, quick breakfasts, or snacks. Using Weetbix (the classic wholegrain breakfast cereal loved in New Zealand and Australia) gives these muffins a gentle nutty flavour and a boost of fibre.
If you’re looking for an easy recipe that turns pantry basics into something your kids will happily gobble up, these apple and date Weetbix muffins deliver. Sweetened with fruit, low in added sugar, and freezer-friendly, they’re one of my go-to bakes when I want something filling but fuss-free.
Whether you’re new to baking with Weetbix or a seasoned pro, this is a great base recipe to add to your rotation.
Why These Weetbix Muffins Work
- Made with simple pantry staples and just one bowl
- Great texture from crushed Weetbix—soft but hearty
- Naturally sweetened with apple and dates
Ingredients You Will Need
Ingredient Notes and Substitutes
- Weetbix – The hero ingredient! It’s high in fibre and low in sugar, which makes it one of the cereals I recommend in my Best Cereal for Kids article. Any wheat biscuit-style cereal will work, but Weetbix is most common in NZ/AUS.
- Apple sauce – Look for unsweetened applesauce or use homemade apple puree. This can be swapped for very ripe mashed bananas.
- Grated apple – Adds moisture and sweetness. No need to peel.
- Dates – Add natural sweetness and chewiness. Chop them finely for even distribution. They can be substituted for raisins or sultanas.
- Flour – Use plain white flour, or try half wholemeal for extra fibre, if you use wholemeal flour, you may need to add a little extra milk to loosen the batter after resting if it gets too thick.
- Butter or oil – Either works well. I often use melted butter for flavour, but oil makes a great dairy-free alternative.
- Milk – Any milk you like—cow’s milk or fortified non-dairy options.
- Egg – One egg binds the muffins. For an egg-free version, use a flax egg (1 tablespoon ground flax + 3 tablespoon water).
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Weetbix Muffins recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step One: Start with the dry ingredients
Crush your Weetbix into a large mixing bowl (I just use clean hands or the back of a spoon) and stir in the flour, baking powder, and cinnamon. A fork works well for this—simple tools are often the best! You can of course always use the Weetbix crumbs from the bottom of the box!
Step Two: Whisk the wet ingredients
In a small jug or bowl, whisk together the egg, 1 cup milk, applesauce, melted butter (or oil), and vanilla. You don’t need a mixer here—just a quick whisk with a fork is perfect.
Step Three: Bring it all together
Pour the wet ingredients into the bowl with the dry mix and gently stir. Don’t worry if the batter looks a bit thick or lumpy at this stage—it will all smooth out.
Step Four: Let it rest
This is a key step—let the muffin batter rest for 10–20 minutes. The Weetbix will soak up the moisture and soften, which makes the muffins beautifully tender once baked.
It’s a great time to tidy up or get the oven preheating to 180°C.
Step Five: Time to scoop
Once the batter has rested, give it a gentle stir to fold in the grated apple, dates and the remaining ½ milk. Then scoop the mixture into a greased muffin tray or into silicone muffin liners. I love using a cookie scoop—it keeps things neat and makes evenly sized muffins.
Step Six: Bake and cool
Bake your muffins in the preheated oven for 20–30 minutes. Start checking from 20 minutes—if they spring back lightly when pressed or a skewer comes out clean, they’re done!
Let them cool in the tray for 5 minutes before transferring to a wire rack.
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Top Tips
Here is how you can make these Weetbix Muffins perfectly every time!
- Let the batter rest—this helps soften the Weetbix and gives a lovely texture.
- Don’t skip the extra milk at the end—it balances moisture after soaking.
- Use fresh dates for the softest, chewiest bite.
- Once cooled, freeze in an airtight container or reusable bag. Defrost at room temp or warm gently in the microwave.
How to Make This Recipe Suitable For Baby Led Weaning
These Weetbix muffins are baby-friendly and great for BLW. They’re naturally sweetened, soft in texture, and easy for little hands to hold. Chop dates finely and consider baking them as mini muffins for easier handling. Always supervise during meals and offer alongside sips of water.
Weetbix Muffins
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Ingredients
- 4 Weetbix crushed (60 grams)
- 1 ½ cups plain flour 180 grams
- 3 teaspoons baking powder
- 1 cup unsweetened applesauce (260 grams)
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup melted butter (100 grams butter, or use ½ cup oil)
- 1 ½ cups milk
- 1 apple grated
- ½ cup dates (80 grams chopped)
Instructions
- In a large mixing bowl crush the Weetbix then stir through the flour, baking powder and cinnamon.
- Whisk together the apple sauce, egg, 1 cup milk, vanilla extract and melted butter.
- Stir the wet ingredients through the dry ingredients. Leave the muffin batter to rest for 10-20 minutes.
- Preheat your oven to 180 degrees celsius
- Stir through the grated apple and chopped dates and the remaining ½ cup of milk.
- Portion the weetbix muffin batter into a greased muffin tray.
- Bake in the preheated oven for 20-30 minutes, or until the muffins rebound when pressed in the centre and/or a tooth pick comes out clean when inserted into the centre of the muffin. (being sure to check the muffins after 20 minutes).
- Enjoy!
Video
Notes
- Let the batter rest—this helps soften the Weetbix and gives a lovely texture.
- Don’t skip the extra milk at the end—it balances moisture after soaking.
- Use fresh dates for the softest, chewiest bite.
- Once cooled, freeze in an airtight container or reusable bag. Defrost at room temp or warm gently in the microwave.
- Weetbix – The hero ingredient! Any wheat biscuit-style cereal will work, but Weetbix is most common in NZ/AUS.
- Apple sauce – Look for unsweetened applesauce or use homemade apple puree. This can be swapped for very ripe mashed bananas.
- Grated apple – Adds moisture and sweetness. No need to peel.
- Dates – Add natural sweetness and chewiness. Chop them finely for even distribution. They can be substituted for raisins or sultanas.
- Flour – Use plain white flour, or try half wholemeal for extra fibre, if you use wholemeal flour, you may need to add a little extra milk to loosen the batter after resting if it gets too thick.
- Butter or oil – Either works well. I often use melted butter for flavour, but oil makes a great dairy-free alternative.
- Milk – Any milk you like—cow’s milk or fortified non-dairy options.
- Egg – One egg binds the muffins. For an egg-free version, use a flax egg (1 tablespoon ground flax + 3 tablespoon water).
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.