Brunch

Pineapple Pistachio Morning Muffins is for Breakfast.

Pineapple Pistachio Morning Muffins takes 20 minutes to prepare.

Pineapple Pistachio Morning Muffins takes 25 minutes to cook.

Pineapple Pistachio Morning Muffins makes 12 servings.

The ingredients for Pineapple Pistachio Morning Muffins are:

1 cup Irish Steel Cut Oatmeal
3 serving Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry)
1 tsp Baking Powder
2 small (6" to 6-7/8" long) Banana, fresh
.25 cup Almond Butter
1.5 cup Almond Breeze Almond Coconut Milk Blend Unsweetened
.5 cup Pistachio Nuts
1 cup, shredded Coconut, raw
.2 cup, packed Raisins
6 tbsp Bob's Red Mill - Organic Whole Ground Flax Seed Meal
1 tsp Salt
1 tsp Vanilla Extract

Here is how you make Pineapple Pistachio Morning Muffins:

Grind steel cut oats into fine powder. Combine with old fashioned oats and remaining dry ingredients. In another bowl, mash bananas together with almond butter, adding in vanilla extract and milk. Combine wet and dry ingredients. Pop into a 350-degree oven for approximately 25-30 minutes.Serving Size: 1 muffinNumber of Servings: 12Recipe submitted by SparkPeople user MEANDERBLUE.

The nutritional information for Pineapple Pistachio Morning Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 179.2

• Total Fat: 10.0 g
• Cholesterol: 0.0 mg
• Sodium: 252.6 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 4.6 g
• Protein: 4.9 g

The dietary needs meet for Pineapple Pistachio Morning Muffins is Sugar Free