Click here to find the original recipe.
I altered it slightly (maybe a lot) to make it a little more baby friendly. This is a recipe great for kids with egg allergies or babies that haven't had egg yet.
Makes 12 muffins
1 cup yogurt (any flavour will do)
1 cup rolled oats
1/2 cup olive oil
1/4 cup sugar (or apple purée)
1 large banana, mashed
1 1/4 cup self raising flour
Milk (or water or formula)
Preheat the oven to 220°C. Line muffin tray with cupcake cups.
In a mixing bowl combine the rolled oats and yogurt, gently mix it with a spoon.
Then sift the flour into the mixture, in parts, and mix it in. If the mixture is too thick add some milk until it has reached a good consistency. You don't want it too thick or too thin.
Divide the mixture among the muffin cups and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let them cool and serve as a snack or breakfast to baby or you :)