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Smash bananas until you get puree.
Add 1 ¼ cup flour, ½ cup baby cereal, 1 teaspoon baking powder, ¼ teaspoon baking soda, 2 tablespoons olive oil and 1 large egg into a mixing bowl.
Mix the smashed bananas into the flour and slowly add milk. You may need to add a tad more milk if you find the batter too dry.
Preheat an oven to 350 degrees F.
Grease a muffin tray and portion out batter. Fill the muffin tray ¾ full to allow for the muffins to rise.
Bake for 25-30 minutes or until a skewer comes out clean.
Cool the muffins on a cooling rack.
Store in the fridge for up to 4 days or in the freezer for up to 3 months.