- 2 Cups bran flake cereal
- 1/3 Cup almonds, sliced or chopped
- 1/3 Cup canola oil
- 1/3 Cup sugar or Splenda
- 1 Teaspoon vanilla extract
- 2 eggs
- 1 1/2 Cup complete honey wheat pancake mix
- 2 bananas, mashed
- 1 1/4 Cup Blue Diamond Vanilla Almond Breeze
Preheat oven to 375°F and line 12 muffin cups with paper liners.
Stir together bran flakes and Almond Breeze in a medium bowl; set aside for 10 minutes to soften.
Beat together oil, extract, eggs and bananas in a large bowl; stir in bran flakes. Add pancake mix and sugar and stir just until dry ingredients are moistened (do not over mix).
Spoon into lined muffin cups and sprinkle with almonds.
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.