Foodie Friday : Cranberry-pecan banana mufins

Cranberry pecan banana muffins. Adaptable, easy, with minimal ingredients. Split in half and douse in Earth Balance. Recipe from Caitlin over at Real Swanky / The Hardcore Herbivore.

Ingredients I
2 tablespoons flax meal + 6 tablespoons water, combined (let sit for 5+ minutes)

Ingredients II

2 cups flour
1 teaspoon baking soda

1/4 teaspoon salt

Ingredients III

3 large overripe bananas, mashed (about 1 1/2 cups)

1/2 cup apple butter

1/2 cup brown sugar
1/3 cup oil

3/4 tsp cinnamon

1/4 tsp nutmeg
Vanilla

Almond Extract

1 cup Add-Ins: Cranberries, nuts, seeds, etc. I used 2/3 cup pecans and 1/3 cup fresh, chopped cranberries.

Method

In a mug, mix together Ingredients I.

Preheat oven to 350F. Spray or line a 12-count muffin tin.

Sift together Ingredients II in a large bowl.

In a medium bowl, mash your bananas with a fork. Incorporate the remainder of Ingredients III with the fork. Stir in Ingredients I to this bowl.

Create a well with your dry mixture, and slowly stir in the wet mixture. Once evenly combined, stir in your add-ins.

Using an ice cream scoop, scoop the batter into your muffin tin.

Bake for 18-22 minutes, or until a toothpick comes out the centre cleanly.