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These muffins are rich and buttery with an unusual and delicious twist from pistachio nuts, which take the place of the usual walnuts. We think you’ll find these are head and shoulders above your average breakfast muffin.
3 ripe bananas, mashed
1/2 c butter, melted
3/4 c brown sugar
1 egg, beaten
1 tsp vanilla
1 1/2 tsp baking soda
pinch salt
1 1/2 c Better Batter Gluten Free Flour
1 c chopped pistachios
Instructions:
Mix the bananas, butter and sugar in a bowl. Beat in the egg and vanilla.
Mix the flour, salt, and baking soda in another, smaller bowl.
Spoon the mixture into muffin tins and bake at 350 degrees for 25-35 minutes.
This recipe makes a dozen regular muffins.
I LOVE these muffins, they are so flavorful, I used chocolate chips instead of nuts. Yum. Thanks for sharing!!
Thanks for the kind words!