Peanut Butter and Banana Muffins

I have recently purchased Bob's Red Mill 10 Grain Hot Cereal because I wanted something more than just oatmeal or cold cereal for breakfast.  After reading the recipe on the side of the cereal's bag for muffins I felt inspired.  While I did not use Bob's Red Mill's recipe for muffins, I found one that seemed easy enough to use it in. 

Peanut Butter and Banana Muffins 

Adapted from A Full Measure of Happiness blog

Makes 12 muffins

2 ripe bananas

1/3 cup molasses (or honey)

1/3 cup peanut butter (chunky or creamy)

2/3 cup fat-free plain yogurt (Greek yogurt would work here)

1 tsp vanilla

1 tsp baking soda

1 t baking powder

1/4 tsp salt

1/2 tsp cinnamon

¼- ½  cup sugar (depending on how sweet you like your muffins)

1 cup all-purpose flour

3/4 cup Bob’s Red Mill 10 Grain Cereal or whole-wheat flour

cinnamon sugar for topping (optional)

½ cup milk (for high altitude bakers)

Preheat the oven to 375 degrees.  Line muffin tins with baking cups and lightly spray with canola oil.

Mix the wet ingredients together–mashed banana, molasses, peanut butter, yogurt, and vanilla.  In a separate bowl, combine the dry ingredients (flours, salt, baking powder, baking soda, sugar, and cinnamon). Tip: Before measuring out the molasses (or honey) oil up your measuring cup and the molasses will come out very easily.

Add the wet and dry together and stir until just combined.

Spoon the batter into the muffin tin until the cups are 3/4 full, sprinkle with cinnamon sugar, and bake on the middle rack in the oven for 15 minutes.