Mini Cranberry Almond Burro Banana Bread**
– 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:**
1. Preheat the oven to 350°F (175°C). Line a 12-cup mini muffin tin with paper liners.
2. In a large mixing bowl, cream together the softened vegan butter and brown sugar until light and fluffy.
3. Add the flax eggs and vanilla extract and beat until well combined.
4. Add the mashed bananas and mix until smooth.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the dried cranberries and chopped almonds.
8. Fill the prepared muffin cups with the batter, filling each cup about 2/3 full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. 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.
11. Enjoy your vegan mini cranberry almond burro banana breads as a tasty snack or dessert!