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:

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.

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.

Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes


  1. This looks great; some of my favorite flavors all together! I have some questions about substitutions, though:

    1. Would it work to sub quinoa flour for buckwheat?

    2. Can I use tahini in place of the fresh ground sesame seeds? If not, how about ground flax seeds?

    3. Would it make the batter too wet to use 4 Tbsp of agave/maple syrup instead of the Stevia/agave/maple combo?

  2. Corey,

    I have not cooked with quinoa flour though it looks interesting. I would think that quinoa flour and buckwheat flour would bake similarly since they are both high fiber (and decent protein) flours. I would not substitute quinoa flour for white rice, tapioca, or potato flours, however. All of those flours have very little to no fiber or protein and thus they would rise and bake efferently. The texture would also be different.
    Try your quinoa flour and post it- I'd love to see it and hear how it turns out. If you're in doubt about the texture, just add a little extra baking soda & powder. I am too lazy to use gluten free yeast in almost all my breads- including this one, so you could try that too. Let me know, great idea!

    Sure, bring on the tahini! I don't buy it since it is another specialty item to purchase and I can just grind up the seeds when I want fresh paste. Freshly ground flax would actually be better since flax provides a high ratio of Omega 3 fatty acids which most diets lack. Sesame seeds are healthy and great sources of Omega 6 fatty acids, but usually the western diet has too high a ratio of Omega 6:3's, which is why flax would be a great substitute.

    If the batter is too wet with pure agave or liquid healthy sweeteners, then just add a little extra flour (a T. at a time I'd guess) and a dash of extra baking powder until it thickens up. If you don't want to worry about adding and guessing at more flour, then just use your liquid sweeteners and add ground flaxseed one T. at a time until thick. If you use the flax method, stir it well between Tablespoons and give the batter a minute or two to rest since the flax will absorb the moisture quickly (it can absorb up to 6x's its dry ground weight!)

    Hope that helps and please let me know how yours turns out!

  3. This looks great Cindy. And a good way to use Stevia, which I use, but am not too familiar with in baking.

    As for the quinoa substitute Corey mentioned, quinoa has a strong flavor that can overpower baked goods if you use too much. It's good in spiced or stronger "flavored" baked goods so I'd think it would work well in this recipe. I'd only use about 20% quinoa flour in the total flour mixture though. It gives things a bit of a "nutty" flavor. Sounds good to me. :-)

  4. Thanks Melissa! Like I said, I don't know squat about quinoa flour baking but it sounds good. Corey- go see Melissa, she's our quinoa baking fiend, right? :)

    Melissa, how's the Word Press going?

  5. That looks so delicious! I love muffins and these look like it is easy to make too.

  6. This looks so delicious..!and definitely is a salubrious snack!!..thanks for the recipe..I am going to try this out..!

  7. Getting hungry just by looking at it! Can't wait to try this out on easter Sunday! Thanks a lot


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