Weetabix & Blueberry Muffins

Weetabix & Blueberry Muffins 

(Thanks to @theweaninggp for this recipe inspo) 

To watch Instagram reel for recipe click here
 
Both Martha and Max love these muffins. It’s also a great recipe to do together with your toddler…if you don’t mind a bit of mess.
 
Suitable for 6months +
On the go breakfast or snack
 
Ingredients:
3 x Weetabix
1 x banana
1 x egg
85g plain flour
150mls milk of choice
1 tsp baking powder
75g blueberries (or any fruit)
We added grated dark chocolate (optional)
 
Method:
1.     Preheat the oven to 180 degrees Celsius and grease a muffin tray with butter or oil.
2.     Crush 3 Weetabix with a rolling pin (or fingers if you want to get the kids involved)
3.     Mix all ingredients in list above together except the blueberries
4.     Fold in the blueberries or your fruit of choice
5.     Evenly distribute into the muffin compartments.
6.     Grate some dark chocolate on the top (optional)
7.     Bake at 180 degrees C for 25-30min (6 large muffins) or 20-25 for 8-10 small muffins or loafs.
 
 
Allergies – wheat, egg, dairy.
Dairy free option – Plant based milk, egg free option – flax egg.
Store in an air tight container in fridge for 2-3 days. Can be frozen for up to 3 months.

 
Martha Oh My!
Practical | Modern | Sustainable | Safe