Breakfast Muffin with Banana, Wholemeal Flour and Pistachios | American Pistachio Growers
Indulge in moist banana muffins infused with cinnamon and topped with crunchy pistachios, made dairy-free with coconut oil and almond drink. Perfectly baked to golden brown!
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
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