Breakfast Muffin with Banana, Wholemeal Flour and Pistachios

By Sandra Dusza

Breakfast Muffin with Banana, Wholemeal Flour and Pistachios

 

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.
 

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