I’m probably showing my age when I tell you that I first encountered Ready Brek in the 80’s adverts that promised a bowl of Ready Brek in the morning was ‘central heating for kids‘. If only it were true that you can surround yourself with an orange glow that keeps out the cold on a freezing school run, just by eating a bowl of cereal! Fast forward several years and I started buying Ready Brek for my own children. It’s a great breakfast for kids as it’s still made with rolled oats and there’s no added sugar or salt. Ready Brek is a fortified cereal, so it is rich in calcium, rich in Vitamin D and it’s high in fibre.
Trying to ensure that the family have a balanced diet full of fruit, vegetables and vitamins is easier said than done. Ready Brek asked me to try out some new recipes, so I took up the challenge, as I know that breakfast is one meal where we could be adding more fruit and fibre.
Ready break is so easy and quick to make. I like to make apple purée and swirl it into hot Ready Brek. We’ve all enjoyed adding Ready Brek to smoothies as it adds a delicious, creamy oatiness. However, everyone in our house agrees that one of their favourite ways to enjoy Ready Brek is my Ready Brek Banana Muffin Recipe.
These handy muffins are perfect for breakfast on the go, or as a simple way to add some calcium, vitamin D and fibre to your breakfast. They are really easy to make as you only need one bowl and you can put all the ingredients in together. Give them a try. They have natural sweetness from the banana and you can taste the oaty goodness.
Ingredients for Ready Brek Banana Muffin Recipe
To make 12 muffins you will need:
- 75g butter
- 50g caster sugar
- 60g Ready Brek Original Smooth Oats
- 160g plain flour
- 2 teaspoons of baking powder
- 1 teaspoon of bicarbonate of soda
- 1 large egg
- 3 bananas (mashed)
How To Make Ready Brek Banana Muffins
First turn the oven on and preheat to 180°C (160°C fan) or equivalent. Then, line your muffin tray with paper muffin cases. This banana muffin recipe makes 12 muffins.
I find this recipe is fairly forgiving, so I simply measure all the ingredients into one bowl and then mix. Measure the butter, sugar, Ready Brek Original Smooth Oats, flour, baking powder and bicarbonate of soda into one bowl. Then add the egg and 3 mashed bananas.
Mix together until all the ingredients have combined and you have a thick mixture. I mix the ingredients in a free-standing mixer for 1½ minutes.
Put the mixture into your muffin cases, then pop the muffin tray in the centre of the oven for 30-35 minutes, until they have risen, are golden in colour and a skewer inserted in the middle comes out clean. Let the muffins cool on a cooling rack.
You can enjoy your Ready Brek Banana Muffins with sliced bananas or blueberries for breakfast, or even eat them as an after-school snack. If you’re feeling particularly indulgent they are delicious warm, sliced in half and spread with orange marmalade.
Give them a go and enjoy a Ready Brek-fast with a difference.
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This is a collaborative post and is brought to you in association with Ready Brek.