Banana Weet-Bix muffins

Recipe contributed by Melissa Maxey.


  • 180g (1 1/3 cups) self-raising flour
  • 1 tsp baking powder
  • 5 Weet-Bix biscuits, crushed
  • 100g (1/2 cup, firmly packed) CSR brown sugar
  • 90g (1/2 cup) sultanas
  • 1 cup mashed banana
  • 125ml (1/2 cup) buttermilk
  • 80g butter, melted, cooled
  • 1 egg, lightly whisked
  • 125g cream cheese, at room temperature
  • 1/3 cup CSR pure icing sugar
  • 1 tsp fresh lemon juice


  1. Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
  2. Sift the flour and baking powder into a large bowl. Add the Weet-Bix, sugar and sultanas, and stir until combined. Make a well in the centre.
  3. Combine banana, buttermilk, melted butter and egg in a jug. Add to flour mixture and fold until just combined (do not overmix). Spoon into prepared pans.
  4. Bake in oven for 18-20 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool.
  5. Use an electric beater to beat together cream cheese, icing sugar and lemon juice until light and fluffy. Spread frosting evenly over the cooled muffins.