Banana-Fig-Pistachio Muffins

I give you this fantastic, road-trip friendly recipe, courtesy of the passionate-for-healthy-treats, VeggieGirl, whose blog I adore and food pics make my mouth water just thinking of them. Enjoy! Photo: KathEats

Guest Recipe: VeggieGirl’s Banana-Fig Pistachio Muffins

**Adapted from the Banana-Date-Walnut Muffins recipe from the Fatfree Vegan Kitchen blog**

Ingredients

• 1.75 cups flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 cup sugar
• 3 overripe bananas, mashed
• 1/2 cup nondairy “milk” of choice, with more added to the batter as needed
• 1/3 cup applesauce
• 1/2 cup shelled raw pistachios, finely chopped
• Fig spread, for center of muffins

Directions

1. Preheat oven to 400°F (240°C). Lightly coat a 12-cup muffin tin with nonstick cooking spray.
2. In a large bowl, add in the bananas, nondairy “milk,” turbinado sugar, and applesauce. Mix well.
3. In the same bowl, add in the flour, baking powder, and chopped pistachios. As the mixture starts to thicken up/combine, add as much additional nondairy “milk” as you need (but not too much) so that the batter is mixable.
4. Pour mixture into the 12-cup muffin tin (coated generously with nonstick cooking spray), filling each cup a little less than half-way.

Photos: KathEats Drop a dollop of fig spread into each muffin cup, and then proceed to top that with the remaining batter. Bake for about 16-18 minutes, until a toothpick inserted in the center of the muffins comes out clean. Photos: KathEats (Makes 12 muffins) To find tons of great recipes and healthy food information check out VeggieGirl’s website here.