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:

1. Preheat oven to 375°.
2. Line a 12-count muffin pan with liners.
3. In a large bowl, mix together bananas, brown sugar, maple syrup, vanilla, almond milk, coconut oil and eggs.
4. Add flour, bran flakes, baking powder, baking soda and salt. Mix well.   Stir in cranberries and pecans.
5. 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