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