Good Morning Muffin! (scone, but good morning scone sounds stupid)

You may not know it, but protein is a great way to get your body working at top form. Fiber helps you go, and as Jamie Lee Curtis will tell you, nothing is better than being able to go. A cornerstone of my life's philosophy is that if everyone started out their day with a really good - you know - there would be no war. Really, it's hard to harbor anger when you feel lighter than air - internally. To that end, (end, get it?) and if I haven't killed your desire to eat entirely, I present you with my high protein, high fiber, and really delicious Protein Morning Muffin. You can make these in muffin tins or cut them up and make them scones, which considering their density is closer to the mark.
Bob's Red Mill offers all of the weird flour type ingredients listed here. And this recipe was developed as a challenge from my partner in all things, Matt. He handed me a bag of Bob's Coconut flour, and remarked, "Hey, could you do something with this?" Assuming he meant something edible, this is what I came up with.

1/3 cup Whole Soy Flour (I use Bob's Red Mill)
1/3 cup Quinoa Flour
1 cup Whole Wheat Pastry Flour
1/4 cup wheat germ
1/2 cup brown sugar
1/2 cup Coconut Flour
1tsp Baking Soda
2 jumbo eggs beaten
1 tsp vanilla
1 cup non-fat plain Greek yogurt
2 over-ripe bananas
1/3 cup melted butter
2/3 dried cranberries
Preheat the oven to 350 and put the cupcake liners into your muffin tin - or cut the dough into even pieces. These don't rise much, so as big as you make them, that's as big as they are gonna get.
Mix the dry ingredients, mix the wet. Add the wet to the dry in three parts mixing in between. Put them in the tin and bake for 25 minutes.

Enjoy!!!!