{"slug":"whole-wheat-raspberry-bran-banana-cupcakes","collection":"michael","is_recipe":true,"visibility":"public","title":"Savory Whole Wheat Raspberry \u0026 Bran Banana Cupcakes","description":"Hearty whole wheat banana cupcakes with frozen raspberries for tartness and wheat bran for texture. Reduced sugar, baked with the high-heat method for a tall crown.","body_md":"\n*A heartier, less sweet take on banana muffins — whole wheat and wheat bran give body, while frozen raspberries add a tart, sophisticated bite. Increased by 50% from the original and modified for a more savory profile.*\n\n*Adapted from Sally's Baking Addiction*\n\n## Ingredients\n\n### Dry\n\n- 266g whole wheat flour (plus ~10g reserved for coating raspberries)\n- 30g wheat bran\n- 9g baking soda\n- 3g ground cinnamon\n- 6g salt\n\n### Wet\n\n- 518g mashed ripe bananas (approximately 4–5 medium)\n- 135g unsweetened applesauce\n- 150g eggs (3 large)\n- 64g honey\n- 38g brown sugar, packed\n- 150ml milk\n- 13g vanilla extract\n\n### Mix-ins\n\n- 210g frozen raspberries (keep frozen until the last moment)\n- 50g–75g pumpkin seeds or walnuts (optional)\n\n## Instructions\n\n### Prep\n\n1. Preheat oven to 425°F (218°C). Line muffin tins with cupcake liners.\n\n### Mix\n\n2. **Wet ingredients.** In a large bowl, beat together the mashed bananas, applesauce, and eggs until combined. Whisk in honey, brown sugar, milk, and vanilla.\n3. **Dry ingredients.** In a separate bowl, whisk together the flour, wheat bran, baking soda, cinnamon, and salt. Reserve about 10g of this dry mix and toss with the frozen raspberries — this coats the berries and prevents sinking and bleeding.\n4. **Combine.** Gently stir dry ingredients into wet until just combined. Fold in the floured frozen raspberries and seeds or nuts if using.\n5. **Rest.** Let batter rest for 10–12 minutes. This allows the bran and whole wheat to hydrate fully so the cupcakes aren't gritty.\n\n### Bake\n\n6. Fill each cupcake liner all the way to the top.\n7. Bake at 425°F (218°C) for 5 minutes.\n8. Without opening the oven, reduce temperature to 350°F (177°C) and bake for an additional 18–22 minutes.\n9. Test with a toothpick — it should come out clean (avoid raspberry juice spots when testing).\n\n### Cool\n\n10. Cool in the pan for 10 minutes before moving to a rack. These are delicate when hot due to the high fruit content.\n\n\u003e **High-heat method:** The initial blast at 425°F creates a tall, domed crown. The drop to 350°F finishes the interior gently without over-browning.\n\u003e\n\u003e **Tartness:** With reduced sugar, the raspberries are quite tart — a deliberate, grown-up flavour profile.\n\u003e\n\u003e **Storage:** High moisture from the berries means these keep best in an airtight container in the refrigerator for up to 5 days.\n","draft":false,"servings":"27–30 cupcakes","prep_time":"20 minutes","cook_time":"30 minutes","total_time":"1 hour","source_name":"Sally's Baking Addiction","created_at":"2026-03-23T05:00:00Z","categories":["Breakfast"],"tags":["banana","Bran","High-Heat Baking","Muffins","Raspberry","Vegetarian","Whole Wheat"],"methods":["Oven"],"themes":["Vegetarian"],"ingredients":[{"section":"Dry","items":["- 266g whole wheat flour (plus ~10g reserved for coating raspberries)","- 30g wheat bran","- 9g baking soda","- 3g ground cinnamon","- 6g salt"],"parsed":[{"raw":"- 266g whole wheat flour (plus ~10g reserved for coating raspberries)","qty":266,"unit":"g","item":"whole wheat flour"},{"raw":"- 30g wheat bran","qty":30,"unit":"g","item":"wheat bran"},{"raw":"- 9g baking soda","qty":9,"unit":"g","item":"baking soda"},{"raw":"- 3g ground cinnamon","qty":3,"unit":"g","item":"ground cinnamon"},{"raw":"- 6g salt","qty":6,"unit":"g","item":"salt"}]},{"section":"Wet","items":["- 518g mashed ripe bananas (approximately 4–5 medium)","- 135g unsweetened applesauce","- 150g eggs (3 large)","- 64g honey","- 38g brown sugar, packed","- 150ml milk","- 13g vanilla extract"],"parsed":[{"raw":"- 518g mashed ripe bananas (approximately 4–5 medium)","qty":518,"unit":"g","item":"mashed ripe bananas"},{"raw":"- 135g unsweetened applesauce","qty":135,"unit":"g","item":"unsweetened applesauce"},{"raw":"- 150g eggs (3 large)","qty":150,"unit":"g","item":"eggs"},{"raw":"- 64g honey","qty":64,"unit":"g","item":"honey"},{"raw":"- 38g brown sugar, packed","qty":38,"unit":"g","item":"brown sugar","prep":"packed"},{"raw":"- 150ml milk","qty":150,"unit":"ml","item":"milk"},{"raw":"- 13g vanilla extract","qty":13,"unit":"g","item":"vanilla extract"}]},{"section":"Mix-ins","items":["- 210g frozen raspberries (keep frozen until the last moment)","- 50g–75g pumpkin seeds or walnuts (optional)"],"parsed":[{"raw":"- 210g frozen raspberries (keep frozen until the last moment)","qty":210,"unit":"g","item":"frozen raspberries"},{"raw":"- 50g–75g pumpkin seeds or walnuts (optional)","qty":50,"item":"g–75g pumpkin seeds or walnuts"}]}],"qc":{"status":"passed","last_checked_at":"2026-07-30T02:08:15.062985Z","checked_by":"robert@sigler.io","standard_version":"2026-07-29","findings_count":0,"stale":false}}