Breakfast Muffin with Banana, Wholemeal Flour and Pistachios
By Sandra Dusza
Yield
10 muffins
Ingredients
4 very ripe bananas
60 ml coconut oil, melted
2 eggs (S)
75 ml maple syrup
60 ml milk or plant-based alternative
150 g wholemeal flour
50 g oat flakes
2 tsp baking powder
pinch of cinnamon, salt
50 g pistachios
Instructions
Preheat the oven to 180°C (top/bottom heat) and grease a muffin tin or line with paper cases.
Peel the bananas and mash them with a fork to a fine puree. Place the banana puree in a bowl and mix with the coconut oil, eggs, maple syrup, almond drink, flour, oat flakes, baking powder, cinnamon and sugar. Leave the mixture to rest for 10 minutes.
Roughly chop the pistachios. Pour the muffin batter into the moulds and sprinkle with pistachios. Bake the muffins in the oven (centre) for 20-25 minutes until golden brown.
American Pistachio Growers
American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.
