Bored of the same bowl of cereal or yoghurt for breakfast? Give your breakfast ingredients a glow-up.
This recipe turns cereal, yoghurt, and ripe bananas into a delicious muffin you can prep ahead for busy mornings or for snacks throughout the day.
Ingredients
- 1¼ cups self-raising flour
- ½ tsp bicarb soda
- ½ cup sugar
- 2½ cups cereal, crushed into 2 cups (we recommend Kellogg’s Sustain)
- 1 egg, lightly beaten
- ¾ cup milk
- 1 medium ripe banana, mashed
- ⅓ cup yoghurt (we recommend Gippsland Dairy Boysenberry Twist or Tamar Valley Blueberries & Cream, but a plain or Greek Yoghurt will work fine)
- ¼ cup vegetable oil
- Extra ¼ cup crushed cereal, for topping
Method
- Preheat oven to 200°C.
- Sift flour, bicarb soda and sugar into a large bowl.
- In another bowl, combine crushed cereal, egg, milk, banana, yoghurt and oil. Stir for 1 minute or until slightly softened.
- Add wet mixture to dry ingredients. Mix until just combined.
- Spoon evenly into a greased muffin tray.
- Sprinkle tops with extra crushed cereal.
- Bake for 20–25 minutes or until golden brown.
- Cool slightly before serving.
Key takeaway
Make a batch, freeze the extras and reheat when you need them. One minute in the microwave is all it takes for a warm, easy breakfast or snack.
Your wellbeing, your way
Meal prep doesn’t have to mean full lunches and dinners. Having simple grab-and-go options ready, like these banana muffins, can make busy mornings or snacking feel easier.
With WHEREFIT, you can explore practical wellbeing options across nutrition, fitness and everyday habits, helping you find what fits your routine.