Ingredients:
- 1/2 cup vegan butter, softened
- 1/2 cup brown sugar
- 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dried cranberries
- 1/2 cup chopped almond
Instructions:
- Preheat the oven to 350°F (175°C). Line a 12-cup mini muffin tin with paper liners.
- In a large mixing bowl, cream together the softened vegan butter and brown sugar until light and fluffy.
- Add the flax eggs and vanilla extract and beat until well combined.
- Add the mashed bananas and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dried cranberries and chopped almonds.
- Fill the prepared muffin cups with the batter, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let cool for 5-10 minutes in the muffin tin before transferring to a wire rack to cool completely.
- Enjoy your vegan mini cranberry almond burro banana breads as a tasty snack or dessert!
