Recipe Instructions:
Ingredients
1 cup (150g) whole wheat flour
1 cup (130g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 pinch nutmeg
1/2 cup unsalted butter , softened to room temperature
3/4 cup coconut sugar
2 large eggs , at room temperature
4 ripe bananas , mashed with a fork
1/4 cup buttermilk , at room temperature
1 tsp vanilla extract
2 cups fresh or frozen cranberries , halved, divided
Instructions
Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners.
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Cream the butter and coconut sugar in a large mixing bowl until light and fluffy. Add the eggs, one at a time, beating well in between each addition.
With a wooden spoon, stir in the mashed bananas, buttermilk, and vanilla. Slowly stir in the dry ingredients just until incorporated. Do not over stir. Gently stir in the halved cranberries (about 1 ½ cups) leaving some for dotting on top later.
Spoon the batter into the liners filling each cup 3/4 of the way full. Dot the tops with more halved cranberries.
Bake the muffins for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool 5 minutes in the pan. Then transfer the muffins to a wire rack to cool completely.
Notes
This recipe can be made only with whole grain flour. Just use 2 cups whole wheat flour instead of 1 cup whole wheat and 1 cup all-purpose.
