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One bowl. No fuss. Muffins for a month. Try these 30-Day Whole-Wheat Weet-Bix Muffins and save your mornings.
Who knew Weet-Bix could bake like this? These 30-Day Whole-Wheat Weet-Bix Muffins might just beat your favorite bakery.
Tired of rushing in the mornings with no time to eat? These whole-wheat Weet-Bix muffins are about to change that. Mix up one batch, and you’ve got fresh muffins ready to bake any time for the next 30 days. Quick, tasty, and packed with goodness, they’re perfect for busy mornings, lunchboxes, or a snack with coffee.
Why You’ll Love These 30-Day Whole-Wheat Weet-Bix Muffins:
- No daily baking: Mix once, store the batter, and bake when you want.
- Hearty and healthy: Made with whole-wheat flour, Weet-Bix, and dried fruit for fiber and energy.
- Freezer-friendly: Bake ahead and freeze for easy grab-and-go snacks.
- Customizable: Use your favorite fruit, nuts, or even chocolate chips.
- Kid and work friendly: Great for lunchboxes, snacks at your desk, or school mornings.
These muffins are a simple, smart way to keep your mornings calm and your hunger happy.
30-Day Whole-Wheat Weet-Bix Muffins are ready when you are. Got 20 minutes? Make once, bake anytime.
Print
30-day Whole-wheat / Weet-Bix muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12–16 servings depending on size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
Description
These muffins are a lifesaver for busy mornings. Mix once, bake when needed, easy, tasty, and ready in minutes.
Ingredients
- 2 cups crushed Weet-Bix
- 2 1/2 cups whole-wheat flour
- 1 tsp salt
- 2 1/2 tsp baking soda
- 1 cup shredded coconut
- 1 cup dried fruit mix (or any fruit/nuts you like)
- 2 eggs
- 1 1/2 cups soft brown sugar
- 2 cups milk
- 1/2 cup oil
- 1 tsp vanilla essence
Instructions
- Toss everything into one big bowl, start from the top of the list, and work your way down.
- Mix it all together until well combined.
- Pour the batter into a sealed container and keep it in the fridge. It stays fresh for up to 30 days!
- When you’re ready to bake, fill greased muffin cups about ¾ full.
- Bake at 200°C (400°F) for 15–20 minutes, or until a skewer comes out clean.
Eat them warm out of the oven or freeze and reheat for a quick grab-and-go breakfast with coffee. These are soft, slightly sweet, and full of fiber, perfect for any day of the week.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
With 30-Day Whole-Wheat Weet-Bix Muffins, breakfast is ready when you are. Quick, hearty, and full of fiber. Perfect for busy mornings.
30-day Whole-wheat / Weet-Bix muffins
On a healthy kick, then you can even make this gluten-free by using GF Weet-Bix / Weetabix.
Did you know: Weet–Bix is a high-fiber and low-sugar breakfast cereal biscuit manufactured in Australia and New Zealand.
As breakfast cereals go, Weet–Bix is low in sugars, sodium, and saturated fat, while being high in fiber.
Is Weet-Bix good for you? This increases the protein in the breakfast, as well as being a good source of calcium. As most people add milk to Weet–Bix, we don’t see the protein content in the cereal as an issue. The nutrient content of Weet-Bix is such that it achieves a score of five stars. Wholegrain wheat (97%), raw sugar, salt, barley malt extract, vitamins (niacin, thiamine, riboflavin, folate), minerals (iron). All Weet-Bix Original contains cereals that contain gluten.
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