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 (6 ounces or 170g) Better Batter Gluten Free Flour
1 c chopped pistachios


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.