Post Grape-Nuts Banana Crunch Muffins

Start your day right with this easy, low-fat muffin. Store leftover muffins in a freezer bag in the freezer for up to 6 months.

1 1/4 cups flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda?
1/4 salt
1 egg
2 medium ripe bananas, mashed
1/2 cup plain low-fat yogurt
1/2 tsp vanilla
1 cup Post Grape-Nuts Cereal
Mix flour, sugar, baking powder, baking soda and salt in large bowl. Beat egg in small bowl; stir in bananas, yogurt and vanilla. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal. \r\n

\r\nSpoon batter into muffin pan which has been sprayed with cooking spray, filling each cup 2/3 full. Bake at 350°F for 25 minutes or until golden brown. Serve warm.