Banana Cranberry Whole-Grain Breakfast Muffins

On my quest for the perfect breakfast on the go (that' not a smoothie)- I present to you this really moist and super delicious - MY FAVOURITE- Morning Muffin!

I found the recipe on line, an episode of the Marilyn Dennis show. Funny though, I never took Kate Gosselin as a muffin maker!

Banana Cranberry Whole-Grain Breakfast Muffins
(adapted from http://www.marilyn.ca/Celebrities/segment/Daily/October2013/10_01_2013/KateGosselin2)


This recipe notes that it makes 10 – 12 muffins - but that's a lie, it makes 24 good size muffins!

Ingredients:

• 3 cups ripe mashed bananas
• 1 cup whole wheat flour
• 1 cup quick-cooking oats
• ¼ cup ground flaxseed meal
• ½ cup wheat germ
• 3 eggs
• ½ cup pure maple syrup
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 1 tablespoon cinnamon
• ½ cup canola oil
• ¾ cup dried cranberries
• 2 tablespoons crushed pecans

Instructions:

Preheat often to 350 degrees

Grease muffin tin with non-stick spray.

In a large bowl, combine the bananas, flour, oats, flaxseed meal, wheat germ, eggs, maple syrup, baking powder, baking soda, salt, vanilla, cinnamon, and oil. Mix well using a hand mixer. Once mixed, stir the cranberries into the batter by hand.

Measure and pour about ½ cup batter for each muffin into prepared muffin pan. Top each muffin with about ½ teaspoon of crushed pecans.

Bake for 25 – 28 minutes or until a toothpick comes out clean. Allow to cool in the pan for 1 to 2 minutes before removing.

 This muffin is loaded with good for you ingredients... including 10 smashed bananas!

The addition on chopped pecans on top makes for a nice added texture in your morning muffin.

Can you see the moistness??? Chunks of banana and cranberries... try them, you won't be disappointed.