Healthy Banana Cranberry Muffins

My kids love these muffins and they are picky eaters! Great flavor, healthy, and very easy to make. These muffins freeze well and are great for a fast breakfast! Enjoy!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.

Step: 2

Combine bananas, flour, oats, eggs, wheat germ, maple syrup, coconut oil, ground flax seed, cinnamon, vanilla extract, baking powder, baking soda, and sea salt in a large bowl until batter is well mixed; fold in cranberries and pecans. Fill muffin cups with batter.

Step: 3

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28 minutes.

Per Serving: 288 calories; protein 5.9g; carbohydrates 37.8g; fat 14.2g; cholesterol 46.5mg; sodium 312.9mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.