Banana Oat Pistachio Muffins

These soft, naturally sweet muffins come together with simple pantry ingredients and make an easy breakfast or snack. They’re lightly sweetened with bananas and maple syrup, and they’re delicious on their own or spread with Nuttinosh Pistachio Butter.

Dry Ingredients

• 1 cup rolled oats

• ½ cup spelt flour (or flour of choice)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• Pinch of sea salt

Wet Ingredients

• 1½ ripe bananas, mashed

• 1 egg

• ⅓ cup maple syrup 

• 1 teaspoon vanilla extract

• 3 tablespoons oil of choice (avocado, light olive, or melted coconut oil)

Add Last

• 1 tablespoon apple cider vinegar

Optional Mix-Ins

• ½ cup frozen berries

• ¼ cup raisins

• ¼ cup chocolate chips

• Chopped nuts

Instructions

1. Preheat your oven or toaster oven to 300°F (150°C).

2. In a large bowl, whisk together all of the dry ingredients.

3. In a separate bowl, mash the bananas, then whisk in the egg, maple syrup, vanilla, and oil until smooth.

4. Pour the wet ingredients into the dry ingredients and stir until just combined.

5. Fold in any optional mix-ins.

6. Add the apple cider vinegar last, gently stir just until incorporated, and let the batter rest for 3–5 minutes. The baking soda and vinegar will react, creating tiny bubbles for a lighter texture.

7. Divide the batter evenly into a greased or lined muffin tin, filling each cup about ¾ full.

8. Bake at 300°F for about 12 minutes (in a Breville toaster oven), or until a toothpick inserted into the center comes out clean.

9. Let cool for a few minutes before enjoying.

Serving Suggestion

Serve warm with a generous spread of Nuttinosh Pistachio Butter for an extra boost of plant-based protein, healthy fats, and rich pistachio flavor.

Storage: Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. They also freeze beautifully for quick breakfasts.