Banana Pistachio Muffins
 
 
These magical muffins are perfectly moist, sweet and unbelievably nutritious.
Author:
Recipe type: Breakfast
Serves: 12 muffins
Ingredients
  • 1 large egg, beaten
  • 2 medium ripe bananas
  • 1 cup unsweetened almond milk
  • ¼ cup coconut oil
  • 1½ teaspoons vanilla extract
  • ¼ cup plain Greek yogurt
  • ⅓ cup coconut sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups whole wheat flour
  • ½ cups pistachios (de-shelled), chopped
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line a 12-cup muffin tin with paper liners or grease with olive oil or non-stick spray. Set aside.
  3. In a large mixing bowl, whisk egg.
  4. Peel bananas and mash with egg until no clumps remain.
  5. Pour almond milk into bowl.
  6. In a small heat-safe bowl, melt coconut oil in the microwave or pre-heated oven.
  7. Pour into bowl with vanilla and Greek yogurt and stir to combine.
  8. Stir in coconut sugar, baking powder and salt.
  9. Whisk batter, adding flour slowly, until all is combined.
  10. Chop pistachios and gently stir into batter.
  11. Use a large spoon to scoop batter evenly into 12 lined pr greased muffin cups.
  12. Bake 18-22 minutes, or until golden brown. (For more moist muffins, bake for 18 minutes.)
  13. Cool slightly or completely before eating.
  14. Store in airtight container or large zip lock bag.
Notes
* You can use either refined or unrefined coconut oil.
* The riper the bananas the better. The best bananas are brown on the outside, without any spots on the inside.
* You can substitute white or white whole wheat flour for whole wheat flour.o
* The batter sticks paper liners, so you may want to grease the tin instead. Either works fine, though.
Nutrition Information
Serving size: 1 muffin Calories: 187 Fat: 8g Carbohydrates: 26.2g Sugar: 7g Sodium: 120.7mg Fiber: 3.8g Protein: 4.3g
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/banana-pistachio-muffins/