Description
Mini Cranberry Almond Burro Banana Bread is a delightful vegan treat perfect for breakfast, a snack, or dessert. These mini muffins are moist, flavorful, and packed with the goodness of ripe bananas, cranberries, and almonds.
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 almonds
Instructions
Preparing the Muffins:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup mini muffin tin with paper liners.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened vegan butter and brown sugar until light and fluffy.
- Add Wet Ingredients: Add the flax eggs and vanilla extract to the butter mixture and beat until well combined. Then, add the mashed bananas and mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dried cranberries and chopped almonds.
Baking the Muffins:
- Fill Muffin Cups: Fill the prepared muffin cups with the batter, filling each cup about 2/3 full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool for 5-10 minutes in the muffin tin before transferring to a wire rack to cool completely.
Serving:
- Enjoy: Enjoy your vegan mini cranberry almond burro banana breads as a tasty snack or dessert!
How to Freeze
Freezing the Muffins:
- Prepare for Freezing: Allow the muffins to cool completely. Place them in a single layer on a baking sheet and freeze until solid.
- Store: Transfer the frozen muffins to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
Reheating:
- Thaw: To reheat, let the muffins thaw at room temperature for a few hours or overnight in the refrigerator.
- Warm: For a warm treat, heat them in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Nutrition Facts (per serving)
- Calories: 160
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 22g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 2g
Serving Suggestions
These mini banana breads are perfect for any time of the day. Pair them with a cup of tea or coffee for a delightful experience. They are also great for packing in lunchboxes or serving at brunch gatherings.
Enjoy these delicious and nutritious Mini Cranberry Almond Burro Banana Breads, a perfect blend of sweetness and crunch!
