Healthy recipe for muffins with yogurt and oatmeal

Sweet treats for kids that are also healthy can be hard to come by, healthy treats that kids really like even more. This recipe has been tried and tested by a portion of the blogging community around the world and, as far as I know, has been a universal hit with kids and parents alike. The rolls are moist and keep for a few days, have a good crust and flavor, and are devoured as soon as they are cool enough to eat. Moms like them because the yogurt and oatmeal toppings spell Nutrition with a capital N, kids like them because they taste good and they didn’t actually see you put those healthy things in when you were baking them. If your kids are picky eaters and recoil in horror at things like plain yogurt and oatmeal, introduce them to baked muffins without telling them what’s in them!

You can experiment with your own flavors. I used banana and cinnamon for mine, since that was what I had around the house and because my kids pick raisins from any baking, leaving a trail of crumbs around the house, or a bunch of raisins and crumbs to eat at Hoovermum Moda. I would also like to try nuts, but again, only a child likes nuts, so the same thing would happen… I think chocolate chips would work well, though, if only I had some in the house!

Yogurt and oatmeal muffins recipe

1 cup of natural yogurt without sugar

1 cup of rolled oats

1 egg

½ cup vegetable oil

½ cup sugar

1 ¼ cups self-rising flour

1 mashed ripe banana

½ teaspoon cinnamon

Alternative flavor combinations:

Instead of the banana and cinnamon, try adding

1 teaspoon vanilla extract and ½ cup chocolate chips or

½ cup mixed nuts and raisins

or create your own variation using seasonal berries and fruits.

Mix the yogurt and oatmeal and let them soak in the fridge for half an hour. After soaking, whisk together the egg, sugar, and oil, and add the flour with the ingredients for the flavor combination you’ve decided on.

Pour mixture into a greased muffin pan. You will receive 12 large or 24 small muffins. If you’re baking them for lunch boxes, it’s a good idea to line the tins with paper muffin cups. Bake at 200C/400F for 15 to 20 minutes, until the top is springy to the touch and golden brown.

Small rolls are great for school lunch boxes if there are any leftovers. They also solve the perennial dilemma of contributing to those school bake sales and class events when teachers ask for only healthy foods, but your child wants something delicious to eat: if you tell the teacher what’s in the muffins, they’ll surely count them as healthy. , just use raisins and pecans instead of chocolate chips in this one!