Healthy Almond honey oat yoghurt muffins - no mixer required

I found myself at the beginning of this year saddled with 3 litres of organic honey and almond yoghurt with limited useby date, and I was stuck what to do.

Freeze?
Make Iceblocks?
Devour?

We did all of the above, but I did make a bunch of muffins using this great recipe from Bindi Nestors' blog.  It is a flexible recipe, so use the fruit and yoghurt you want to achieve different flavours.

Ingredients
1 cup yoghurt
1 cup rolled oats
1 egg
1/2 cup olive oil (but works with vegetable, canola oil)
1/4 cup white sugar
3/4 cup mashed banana
1 1/4 cup self raising flour

Method:
Preheat oven to 220 deg c

In a mixing bowl, mix yoghurt and rolled oats together with a spoon.  Put in fridge for 30 minutes, not a minute more,not a minute less.

Add the ingredients in following order and mix gently in with spoon in following order:
egg, oil, sugar, banana, flour.

Pour into muffin pans in muffin tray, bake for 15-20 minutes, until cooked in centre.

Freezer friendly!

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