Serves: Makes 12 muffins

Prep: 30 – 45 min

Main Ingredient: Whole Wheat


● 2 cups whole wheat pastry flour (see Ann’s Tip)
● 2 teaspoons baking powder
● ½ teaspoon baking soda
● ¾ teaspoon salt
● ½ cup fine brown sugar (such as Florida Crystals), plus 1 tablespoon for sprinkling
● Grated peel of 1 lemon
● 1 small ripe banana, mashed
● 2 large eggs, lightly beaten
● 1 cup buttermilk
● ¼ teaspoon vanilla essence
● 6 tablespoons unsalted butter, melted
● 1½ cup cranberries (fresh or frozen)


You will need: 1-12 cup muffin pan well greased or lined with paper muffin cups.

  1. Pre-heat the oven to 400 degrees.
  2. In a large bowl sift the whole wheat pastry flour, baking powder, baking soda, and salt. Stir in the brown sugar and lemon zest.
  3. In medium bowl beat together the mashed banana, eggs, buttermilk, vanilla, and melted butter.
  4. Add the banana mixture to the dry ingredients, folding them together with 10-12 quick strokes of a spatula. The batter will be lumpy and streaked with dry flour, but it is essential not to over-mix the batter for a tender muffin.
  5. Carefully fold in ¾ of the cranberries with another 4-5 strokes. By this time the batter should be mixed in but still a little uneven. If it is too smooth, you’ve over-mixed it.
  6. Fill the muffin cups ½ – ⅔ full, depending on preferred size, scatter the remaining cranberries on top and sprinkle with the remaining tablespoon of brown sugar.

7. Bake for 25 minutes or until a toothpick comes out clean.

Nutritional Info:

Special Diets:

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