In a large bowl, whisk together all the dry ingredients apart from the ones for the topping, i.e, whole wheat flour, sugar, dried cranberries, almonds and baking powder.
In another bowl, lightly whisk together the eggs, melted butter, buttermilk and vanilla.
Gently combine the wet ingredients into the dry ingredients, taking care not to over mix.
Pour into lined cupcake tray, add the toppings and bake for about 16 minutes or done at 180C.
Serve warm with a glass of milk or orange juice for a tasty, healthy yet indulgent weekend breakfast.