Banana Muffins with Pistaschios
80 g soft butter
80 ml milk
2 ripe bananas
2 eggs
80 g oat flour
120 g icing sugar
120 g gluten-free flour with baking powder
50 g salted pistachios
Start by creaming together the icing sugar and soft butter until well combined. Add the eggs to the mixture and continue to beat for 1 minute.
Mash the bananas and add them to the bowl along with the oat flour, gluten-free flour, and icing sugar. Mix the batter with a spatula and let it sit for 5-10 minutes to allow the oat flour to absorb the moisture.
Divide the batter among 12 muffin tins and bake at 175°C for approximately 25 minutes.
Glaze:
50 g icing sugar
1-2 tsp water
A few pistachios for decoration
To make the glaze, combine the icing sugar with water to reach the desired consistency.
Once the muffins are cool, drizzle the glaze over the top and decorate with pistachios.