Cinnamon Banana Muffins with Candied Pistachios
Topping:
3/4 cup roasted and shelled pistachios (or different nut of choice)
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons pure maple syrup
Muffins:
4 teaspoons flax meal
8 teaspoons warm water
1/3 cup solid vegetable shortening
2/3 cup granulated sugar
2 ripe mashed bananas
1/4 cup regular almond milk
1 teaspoon vanilla extract
1-1/3 cups all-purpose or whole wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350º F. Lightly grease a muffin pan or line with paper/silicone baking cups; set aside.
For the topping, combine the pistachios, sugar and cinnamon in a small bowl. Add maple syrup and stir until pistachios are evenly coated; set aside.
For the muffins, combine flax meal and warm water in a small bowl, mix, and set aside, allowing to thicken.
Next, in a medium bowl, combine flour, baking powder, cinnamon, baking soda and salt, and set aside.
In a large mixing bowl, cream together shortening and sugar. Add the bananas, almond milk and flax mixture, and mix until combined. Slowly add dry mixture to wet mixture and stir just until combined. Spoon batter evenly into prepared muffin pan, topping with pistachio mixture.
Bake in preheated oven for 30-35 minutes or until a toothpick inserted near the center of a muffin comes out clean.
SO HOW'D IT GO?
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