These 10-grain muffins are just slightly sweet and so good for you, too! I like to make a batch at the beginning of the week for snacks and quick breakfasts, especially slathered with peanut butter or almond butter for a boost of protein!
2 medium ripe bananas, mashed
1 large egg
⅓ cup granulated sugar
⅓ cup oil (I used canola but for a more savory flavor, you could use light olive oil)
½ teaspoon vanilla
1½ cups uncooked 10-grain hot cereal (I tested with Bob's Red Mill brand)
1¼ cups unsweetened almond milk
1 cup all-purpose flour (or whole wheat pastry flour)
1 cup old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
Heat oven to 375°F. Spray 15 standard-sized muffin cups with cooking spray. Set aside.
In a large bowl, combine the mashed bananas, egg, sugar, oil and vanilla until well combined.
Stir in the 10 grain cereal, followed by the almond milk.
In a second bowl, combine the flour, oats, baking powder, baking soda and salt. Add dry ingredients to 10 grain cereal mixture. Stir until just combined.
Spoon about ¼ to ⅓ cup batter into the 15 prepared muffin cups. Bake 14 to 16 minutes or until muffins are golden brown and just baked through in the center. Cool 5 minutes in pan. Transfer to a wire rack to cool completely.
Serve with almond butter, peanut butter, butter or jam, if desired.
Recipe by Espresso and Cream at http://espressoandcream.com/2014/05/10-grain-banana-muffins.html