Weetbix Muffins
Wholesome Weetbix muffins sweetened with apple and dates—perfect for kids’ snacks, lunchboxes, or baby-led weaning.
Servings: 16 Muffins
Calories: 134kcal
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).
Nutrition
Serving: 1muffin | Calories: 134kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 94mg | Potassium: 108mg | Fiber: 1g | Sugar: 7g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg