Vegan Banana Pistachio Muffins with Matcha Glaze
40 minMakes 12 muffins
Fluffy vegan muffins with ripe bananas, toasted pistachios, and warm spices, topped with a vibrant matcha glaze.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine a 12-hole muffin pan with paper liners or grease with nonstick spray | ||||||
| 190 g all-purpose flour | Whisk dry ingredients until combined | Pour wet into dry, stir until just combined | Fold in pistachios and cranberries | Divide batter among muffin cups | Bake 350°F / 175°C, 25–30 min until golden | Cool muffins, drizzle with glaze & top with pistachios |
| 65 g granulated sugar | ||||||
| 2 teaspoons baking powder | ||||||
| ½ teaspoon baking soda | ||||||
| 1 teaspoon chai spice mix or ground cinnamon | ||||||
| Pinch kosher salt | ||||||
| 3 ripe bananas, mashed | Blend wet ingredients until smooth | |||||
| 1 egg, beaten | ||||||
| 80 ml unsalted butter, melted and cooled | ||||||
| 75 g brown sugar, packed | ||||||
| 60 ml milk | ||||||
| 1 teaspoon vanilla extract | ||||||
| 100 g pistachios, chopped | ||||||
| 100 g fresh or frozen cranberries | ||||||
| 1 tablespoon matcha powder | Whisk matcha powder with hot water | Stir in powdered sugar and vanilla until smooth | ||||
| 2 tablespoons hot water | ||||||
| 90 g powdered sugar, sifted | ||||||
| ¼ teaspoon vanilla extract | ||||||
| Chopped pistachios (for topping) | ||||||
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