Moist banana muffins studded with crunchy pistachios and a hint of warm spices. These bakery-style treats feature a tender crumb, sweet banana flavor, and delightful nutty texture – perfect for breakfast or an afternoon snack!
1¾ cups all-purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
3 very ripe bananas, mashed (about 1¼ cups)
½ cup granulated sugar
½ cup packed brown sugar
½ cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
¾ cup shelled pistachios, roughly chopped (divided)
2 tbsp turbinado sugar (for topping)
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, mash bananas until smooth.
Whisk in both sugars, melted butter, eggs, and vanilla until fully combined.
Gently fold dry ingredients into wet ingredients until just combined (do not overmix).
Fold in ½ cup chopped pistachios, reserving the rest for topping.
Divide batter evenly among muffin cups (they should be nearly full).
Sprinkle remaining pistachios and turbinado sugar on tops.
Bake for 18-22 minutes until golden and a toothpick comes out clean.
Cool in pan 5 minutes, then transfer to a wire rack.
Enjoy warm with a pat of butter
Pair with Greek yogurt for breakfast
Serve with honey drizzle for extra sweetness
For extra moist muffins, use very ripe, spotty bananas
Toast pistachios at 350°F for 5 minutes to enhance flavor
Substitute 1/4 cup pistachio butter for 2 tbsp butter for intense nutty taste
Store in airtight container at room temp for 2 days
Refrigerate for up to 5 days
Freeze for up to 2 months (reheat in microwave 20 seconds)
Find it online: https://bakesbliss.com/banana-pistachio-muffins/