Very Berry Muffins


(makes 6 extra large or 12 standard-sized muffins)

In a medium-sized bowl combine:

  • 2 over-ripe bananas, well mashed
  • ½ cup applesauce
  • ½ cup sour cream
  • ½ cup plus 1 tbs maple syrup
  • 2 eggs
  • 1 tsp vanilla

In another bowl, sift:

  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Also needed:

  • 1 heaping cup berries
  • Icing sugar for dusting the top, if desired


  1. Combine wet and dry until just mixed.
  2. Gently stir in 1 heaping cup fresh berries (blueberry and raspberry make a nice combination).
  3. Spoon into baking cups until 2/3-3/4 full. If desired, brush the tops lightly with water and dust on sanding sugar.
  4. Bake at 175ºC (350ºF) for 35-45 minutes or until a cake tester comes out clean (watch carefully at the end so as to not over bake – this timing is for fewer larger muffins, standard-sized muffins might cook more quickly).
  5. Cool on wire rack (take muffins out of tin or rings as soon as possible so that they do not continue to cook).

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