We would say that these oat muffins are a recipe for the babies and kids of the family… but the adults have eaten just as many of them, so that wouldn’t be entirely correct.
This is a go-to recipe in our household because these muffins are:
- Super healthy
- Quick and easy to make
- Loved by even the pickiest of eaters (it’s the only way my son will eat blueberries)
This recipe makes a batch of 15 muffins. They’re the perfect on-the-go breakfast for the whole family. They’re also a great addition to lunch boxes.
Stored in an airtight container, they’ve been just as fresh on day 3 as they were on day 1. We wouldn’t know whether they last longer than that, because they’ve never made it that far!
- 200g oats
- 1 egg
- 1 banana (ripe ones work better)
- half an apple or pear, grated
- a capful of vanilla extract
The following additions are also great to add, depending on what you have lying around the kitchen:
- shredded coconut (this makes the muffins a bit more crumbly, but so good!)
- blueberries (fresh or frozen)
- a spoonful of Greek yoghurt
- a spoonful of honey
- a dash of cinnamon (remember: honey should not be given to babies under 12 months of age)
In this case, we used a pear and added some blueberries and coconut. So – let’s get to it.
We meant it when we said it’s quick and easy.
- Mix all ingredients in the same bowl
- Spoon the mixture into cupcake moulds (paper or silicone)
- Bake in a preheated oven at 180°C for 14-18 minutes, until golden brown
- Let them cool before popping them out of the moulds (if using silicone) and into an airtight container.
And that’s all there is to it. Happy snacking!