Cinnamon Cranberry Banana Bread & Muffins [Vegan]

1 c. organic brown rice flour
1/2 c. organic buckwheat flour
1 t.. aluminum free baking powder
1 t. baking soda
2 t. xanthan gum (optional)
3/4 c. unsweetened organic apple sauce
3/4 c. water
dash sea salt
cinnamon to taste (~ 2 T.)
1/4 c. fresh ground sesame seeds
~1 T. organic raw pumpkin seeds
1/4 c. organic raw (unsalted) sunflower seeds
1/2 c. frozen or fresh whole raw cranberries
2 bananas, roughly mashed
3 T. Stevia powder or natural sweetener of your choice
1 T. agave nectar or organic maple syrup

Combine all of the dry ingredients in a large mixing bowl. In a small coffee grinder or blender, grind up the sesame seeds into a grainy paste. Add the ground sesame, sunflower seeds, pumpkin seeds, and cinnamon. Stir the mixture as you drizzle in the agave nectar (maple syrup). Spoon in the apple sauce and add the bananas in large chunks. I used a potato masher to roughly mash the bananas into the dough and mix in the applesauce. Add the water and fresh whole cranberries stir well.

Coat either your baking loaf pan or muffin tins and spoon the batter into them. Baking directions follow below:

Bread:

Coat a small loaf pan or a small baking tin with nonstick spray. Bake at 350 degrees for 50-55 minutes or until the top is brown and a toothpick comes out clean. Let completely cool before cutting.

Muffins:

Coat a large muffin tin with nonstick spray. Bake at 350 degrees for 15-17 minutes or until the tops are golden and a toothpick comes out clean.

Although this recipe is nut free, both the muffins and a slice of the bread go great with a sprinkle of my Caramelized Cinnamon Walnuts and Pumpkin Seeds.