Gluten-Free Banana, Chia & Pistachio Muffins
Gluten-Free Banana, Chia & Pistachio Muffins
These moreish gluten-free banana, chia and pistachio muffins make a wholesome treat or breakfast on the go. Naturally sweet bananas support energy, while chia seeds add fibre and omega-3s for gut and heart health. Protein-rich pistachios help balance blood sugar and promote lasting satiety, supporting overall digestive health.
Servings
7
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian, Dairy-Free
Ingredients
- 1 1⁄2 cups blanched almond flour
- 1⁄2 cup plain gluten-free flour
- 1 heaped tsp baking powder
- 1⁄4 tsp baking soda
- 1 tsp ground cinnamon
- 1 tbsp chia seeds
- 1 organic egg
- 4 tbsp cold-pressed olive oil
- 1 tsp pure vanilla extract
- 3 tbsp raw honey or pure maple syrup, plus extra for drizzling
- 2 tsp fresh lemon juice
- 1 cup mashed ripe bananas (approx. 2 large bananas)
- 1⁄4 cup shelled pistachios, roughly chopped, plus extra for topping
- 1 small ripe banana, cut into 1⁄2cm-thick slices
Method
- Preheat oven to 170°C and line a muffin tin with baking cups.
- In a large bowl, whisk together the almond flour, plain flour, baking powder, baking soda, cinnamon and chia seeds.
- In a separate bowl, whisk the egg, olive oil, vanilla, honey and lemon juice, then stir in the mashed banana.
- Gently fold the wet ingredients into the dry mixture, being careful not to overmix.
- Fold through the pistachios and banana slices.
- Spoon the batter into the prepared muffin cups, filling each about 3⁄4 full. Top with the remaining pistachios, then drizzle lightly with honey.
- Bake for 25 mins or until a toothpick inserted in the centre comes out clean.
- Leave the muffins to cool in the pan on a wire rack for 10 mins before serving.
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