Pear banana muffins {vegan recipe}

Ingredients

• 1/2 cup vegan butter
• 1/4 cup vegan cream cheese
• 1 heaping tbsp vegan mayo
• 1/2 cup apple or pear sauce
• 2 mashed [or grated] bananas
• 1 1/2 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1 cup sugar
• dash of sea salt [about 1/8 tsp]
• 1 cup white flour
• 1/2 cup whole wheat flour
• 1 1/2 peeled and thinly sliced pear

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Preparation

• To make the sauce:
  Peel and core 1 pear, chop it into large chunks. Pour 1/2 cup filtered water into a high speed blender. Add pear chunks. Blend on high speed until smooth consistency is achieved. Pour into a pot and bring to boil on high heat; reduce heat to medium and simmer for 2 minutes. Cool to warm temperature before adding to batter.
• Batter
  Place first 3 ingredients in a pot and place on a stove on low-medium heat to melt butter and cream cheese. Using whisk keep stirring ingredients. When butter starts to melt reduce heat to low; keep stirring until ingredients are melted. Add pear [or apple sauce], mashed bananas, baking soda and vinegar; stir. Add sugar and salt; fold it in, stirring all contents for about 1 minutes. Batter should be slightly warm but NOT hot. Whisk in flours. Lastly fold in pear pieces.
• Baking
  The oven should be preheated to 375 F. Line muffin pan with paper cups.
  Fill cups 3/4 of the way with batter. Bake 20-25 minutes or until golden brown [you can test if muffins are ready by inserting a toothpick in the middle of a muffin; if it comes out dry your muffins are done]. Let muffins cool for 3-5 minutes and then place on a cooling rack for another 10 minutes before serving.