Banana-Orange Pistachio topped muffins

I've really been into having a second breakfast snack to take to work with me when I get hungry. Or for elevensies. I used to bring granola bars (still do some days) but I wanted to mix up my snack work a little bit and have been pretty inspired recently with recipes found on Pinterest.

In the last couple months I've made a variety of yummy bars based on the raspberry bar recipe. I made blueberry bars, peach bars and apricot bars too. They were all delicious although the peace was my favorite!

Next came some healthy breakfast cookie. It was good but total health food. Chewy from lack of flour and the only sweetness came from the bananas. I'm not saying these will not find their way into my snack rotation again, but I was ready to move onto something new after the first batch was gone.

Yesterday I did a search for pistachio muffins and came across a healthy yet yummy sounding recipe. No green dye in these either. What is up with that anyway? Who decided pistachio muffins should be green? Gross.

I made a couple alterations to the original recipe such as using sugar in place of agave and adding some wheat germ. Overall I like these. Just a hint of sweetness which makes them nice for a morning snack.

Hope you enjoy them too! Happy snacking!

Banana-Orange Pistachio Topped Muffins 

Altered from original recipe found on Anja's Food 4 Thought

3 ripe bananas, mashed
2 oranges, grated for zest
1/2 cup fresh squeezed orange juice
2 eggs
3 TBS canola oil
1/2 cup sugar (or more if you like a bit sweeter muffin)

2 cups quick cook oats
1 cup flour
2 TBS baking powder
1/2 tsp salt

brown sugar
pistachio nut meats


Preheat oven to 350 and line muffin tin.

1. Combine mashed banana, orange peel, orange juice, eggs, oil and sugar in a medium bowl. Mix well.

2. Mix together dry ingredients in a large bowl. Pour wet mixture into dry ingredients and stir until just combined. Spoon batter into muffin tins.

3. Sprinkle some brown sugar and pistachios on top of each muffin.

4. Bake 20 - 30 minutes or until toothpick comes out clean.

Oatmeal Raspberry Bars

I used to stop by a local coffee shop several mornings a week when in college on my way to class. I would usually get a hot tea (briefly off coffee due to headaches) and sometimes the delicious treat of a raspberry bar. Oh how I loved those bars of oats, sugar and raspberries. I went years without them once graduating college and moving away.

It was a few weeks ago when my hubby and I were out grocery shopping and in need of a snack that I came across raspberry bars again. These bars were made fresh in the bakery and I could not resist. That sweet treat tasted just as I remembered. I was hooked again.

Determined to make my own I found a VERY simple recipe and gave it a shot last weekend. And you know what? Fabulous! I love these bars and they are super easy to make. The only change I plan to make for batch number two is to cut back on the salt by 1/4 teaspoon. I'll post the recipe as I found it and if you like salt make them as is. If you are watching your salt or just don't tend to use it much and therefore are sensitive to salty try cutting it back a bit.

This time I plan to try blueberry preserves!

Enjoy! I know I will!

Oatmeal Raspberry Bars
3/4 cup softened butter
1 cup brown sugar
1 1/2 cup flour
1/2 tsp baking soda
3/4 tsp salt (or less)
1 1/2 cup quick cooking oats
1 (10 oz) jar raspberry preserves

Pre-heat oven to 400 degrees.

Beat softened butter with a mixer until smooth and creamy. Add brown sugar and mix well.

In a separate bowl mix together flour, baking soda, salt and oats. Stir well to combine. Add the butter mixture to flour mixture, stirring until well combined.

Grease a 9 X 13 inch baking pan. Press half the oat mixture into the bottom of the baking pan. Spread the raspberry preserves evenly over the oat mixture. Sprinkle remaining oat mixture over the top of the preserves. Bake 18 - 20 minutes at 400 degrees. Remove from oven, let cool slightly. Run knife around edge to loosen. Cool on a rack before cutting into squares.