-
1
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.
-
2
1. Bring the water to a boil on the stovetop.
-
3
2. Add the hot cereal and salt. Whisk to avoid clumping.
-
4
3. Simmer uncovered, stirring occasionally until the cereal is tender (about 15 minutes). Cover and let sit until cool.
-
5
4. Preheat the oven to 350F and butter your muffin tins.
-
6
5. Combine the dry ingredients (flours, baking powder, baking soda, salt, and cinnamon).
-
7
6. In a separate bowl, mix together the yogurt and sugar with a hand mixer. Mix for about two minutes.
-
8
7. Add in the cereal, bananas, molasses and egg and mix thoroughly for about one more minute.
-
9
8. Add dry ingredients and continue to mix.
-
10
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!
-
11
10. Bake for 35-40 minutes, turning halfway through for even baking.
-
12
Delicious warm from the oven and cool. Store in an airtight container or freeze and reheat later.
