Cranberry Banana Breakfast Muffins
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 12
Ingredients:
- 2 ripe bananas, mashed
- ¼ cup Baker’s Corner Brown Sugar
- ¼ cup Specially Selected 100% Pure Maple Syrup
- 2 tablespoons Stonemill Pure Vanilla Extract
- ¼ cup Friendly Farms Unsweetened Original Almondmilk
- 2 tablespoons Simply Nature Organic Coconut Oil, melted
- 2 Goldhen Large Eggs
- 1 ½ cups Baker’s Corner All Purpose Flour
- 2 cups Millville Bran Flakes, ground
- 3 teaspoons Baker’s Corner Baking Powder
- ½ teaspoon Baker’s Corner Baking Soda
- ¼ teaspoon Stonemill Iodized Salt
- ½ cup Southern Grove Dried Cranberries
- ¼ cup Southern Grove Chopped Pecans, toasted
Directions:
- Preheat oven to 375°.
- Line a 12-count muffin pan with liners.
- In a large bowl, mix together bananas, brown sugar, maple syrup, vanilla, almond milk, coconut oil and eggs.
- Add flour, bran flakes, baking powder, baking soda and salt. Mix well. Stir in cranberries and pecans.
- Scoop into lined muffin pan. Bake 20-25 minutes or until toothpick inserted in center of muffin comes out clean.
Recipe Courtesy of ALDI Test Kitchen