In a bid for Bubs to have healthier cereal for breakfast I brought a giant family pack box of shredded wheat, unfortunately however he was not at all keen on these. Although they do not make the best tasting breakfast when just mixed with milk, I have found several other uses for them in my baking and the muffins and cookies they make are delicious.
Breakfast for me these days is often quite rushed with juggling getting two kids up, ready, fed and out of the house in time for the nursery start time so these are the perfect healthy(ish) muffins to grab in the few minutes I get to down a cup of tea. If its one of my lucky mornings and Bubs is getting dropped to nursery by his Nana (Grand Dad) then they also taste just as great eaten at a leisurely pace.
Makes 12 cupcakes for you to eat alone or share.
1 1/4 cup mashed ripe Banana
1/2 cup Light Brown Sugar
1/3 cup Vegetable Oil
1 tsp Vanilla Extract
1 cup Plain Flour
1/2 cup Shredded Wheat
1/2 cup Oats
1 1/2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
1/2 tsp Sea Salt
1/2 tsp Cinnamon
3/4 cup Chopped Walnuts
Oat, walnuts and brown sugar 1 tbsp of each combined
1.Pre heat oven to 190/375F/Gas Mark 5
2.In a large bowl whisk together the banana, eggs, sugar, vegetable oil and vanilla extract.
3.In a separate bowl sift in flour and mix together with shredded wheat, oats, baking powder, baking soda, salt, cinnamon and walnuts
4.Combine dry ingredients with the wet and mix throughly
5.Place cupcake cases into a baking tray and fill with cake batter
6.Top with mixed oats, walnuts and sugar
7. Place in a preheated oven for 5 minutes at 190 and then turn down temperature to 170/350F/Gas Mark 4 and cook for a further 10 - 15 minutes until a skewer comes out clean
8. Allow to cool for 10 minutes in the tray before placing on a wire cooling rack
9. Will stay moist for around 5 days in an airtight container