Categories: cupcakes- muffins

Ingredients

• 1 cup MINUS 1 Tbsp. whole-wheat flour
• 1/2 cup all-purpose flour
• 1 cup unprocessed wheat bran (also called miller's bran)
• 2 Tbsp. flaxseed meal, preferably golden
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup raw turbinado sugar or granulated sugar
• 2 eggs
• 1/2 cup buttermilk
• 3 Tbsp. sour cream OR plain yogurt
• 1 1/2 tsp. vanilla extract
• 3 Tbsp. vegetable oil
• 1 cup mashed ripe bananas
• 2/3 cup dried cranberries
• 1/2 cup raw pumpkin seeds (Pepitas)

Directions

1. Heat oven to 375 degrees. Grease the well of a standard-size 12-well muffin pan with cooking oil spray.
2. Whisk together the whole-wheat flour, all-purpose flour, bran, flax meal, baking powder, baking soda, salt and turbinado sugar in a large mixing bowl.
3. Lightly beat eggs in a separate micing bowl, then whisk in the buttermilk, sour cream and vanilla extract. Blend in the oil, mixing well. Thoroughly stir in the mashed bananas.
4. Quickly pour the banana mixer over the flour mixture, scatter over the cranberries and pumpkin seeds, and stir to form a thick batter. Let it stand, uncovered, for 2 minutes; this allows for the flours to absorbed into the batter and steadies the rise of the muffins, during baking. Divide the batter equally among the muffin pan wells, mounding the portions slightly.
5. Bake 20 to 25 minutes or until the muffins have risen and set and have browned. A wooden pick inserted near the center of a muffin will withdraw clean or with a few moist crumbs.
6. Cool the muffins in the pan on a wire cooling rack for 10 minutes, then turn them out and cool completely (right side up) on the rack.

7. makes 12 muffins

8. Note: If you don’t have or don’t want to use flaxseed meal, simply increase the amount of wheat bran by 2 Tbsp. ( for a total of 1 cup plus 2 Tbsp.)

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