These are magic muffins. I say that because there’s nothing more magical than a fresh baked muffin and a latte in the morning (other than maybe waffles.) If you don’t believe in magic, you will once you try these.
I’m really starting to like pistachios. I definitely haven’t always, though. Pistachios are just one of those foods that took me longer than necessary to come around to.
I had this bad habit when I was younger to say I didn’t like a certain food even when I hadn’t tried it before. I know a lot of people did that, but I was especially unreasonable about it. I must have been a total nightmare to the parents of my friends who’s house I had dinner at as a kid. Not only was I a vegetarian, but I also didn’t like vegetables very much, most kinds of soup or any kind of fake meat. I’ve come a long way since then.
I think even people who don’t like pistachios too much will come around to them once they try these muffins. The bananas overpower the pistachios, leaving the pistachios giving a wonderful crunch and nutty texture.
This recipe was a real winner with my family. They were eating them so fast, I hardly even had a chance to have more than one.
These magical muffins are:
hard to eat just one
- 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
- Preheat oven to 400 degrees F.
- Line a 12-cup muffin tin with paper liners or grease with olive oil or non-stick spray. Set aside.
- In a large mixing bowl, whisk egg.
- Peel bananas and mash with egg until no clumps remain.
- Pour almond milk into bowl.
- In a small heat-safe bowl, melt coconut oil in the microwave or pre-heated oven.
- Pour into bowl with vanilla and Greek yogurt and stir to combine.
- Stir in coconut sugar, baking powder and salt.
- Whisk batter, adding flour slowly, until all is combined.
- Chop pistachios and gently stir into batter.
- Use a large spoon to scoop batter evenly into 12 lined pr greased muffin cups.
- Bake 18-22 minutes, or until golden brown. (For more moist muffins, bake for 18 minutes.)
- Cool slightly or completely before eating.
- Store in airtight container or large zip lock bag.
* 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.