Banana Cereal Muffins

This recipe will result in some extra (about a half cup) hot cereal. Plan your breakfast accordingly or use it in a different recipe. You can also store it in the fridge and eat it another day.

1. Bring the water to a boil on the stovetop.
2. Add the hot cereal and salt. Whisk to avoid clumping.
3. Simmer uncovered, stirring occasionally until the cereal is tender (about 15 minutes). Cover and let sit until cool.
4. Preheat the oven to 350F and butter your muffin tins.
5. Combine the dry ingredients (flours, baking powder, baking soda, salt, and cinnamon).
6. In a separate bowl, mix together the yogurt and sugar with a hand mixer. Mix for about two minutes.
7. Add in the cereal, bananas, molasses and egg and mix thoroughly for about one more minute.
8. Add dry ingredients and continue to mix.
9. Fill muffin tins to the rim for a nice dome top. Optional: Sprinkle with wheat germ and sugar in the raw. And, about halfway through filling, add chopped pecans to the batter for some banana-pecan cereal muffins!
10. Bake for 35-40 minutes, turning halfway through for even baking.

Delicious warm from the oven and cool. Store in an airtight container or freeze and reheat later.