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
Preheat oven to 400°F (240°C). Lightly coat a 12-cup muffin tin with nonstick cooking spray.
In a large bowl, add in the bananas, nondairy “milk,” turbinado sugar, and applesauce. Mix well.
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.
Pour mixture into the 12-cup muffin tin (coated generously with nonstick cooking spray), filling each cup a little less than half-way.
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.