Cranberry Banana Breakfast Muffins

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

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