First step is to always grab all your ingredients to ensure you are not missing anything and preheat your oven!
You are likely going to be using dried goji berries for this recipe, so if that is the case, stick your 1/2 cup of dried berries into a cup and pour water over top to cover them. You are going to re-hydrate the berries this way so they are more moist in your muffins.
In a large mixing bowl, combine butter, bananas, eggs and sugar. Mix well until fully combined.
Add the shredded zucchini to the wet mixture and give it another mix.
In a small bowl, combine the dry ingredients and whisk them together. Hold off on adding the nuts for now, we will fold those in at the end!
Gradually add your dry mixture in to your wet, mixing often and slowly but not over mixing!
Once mixed, fold in your nuts. Drain the remaining water from the goji berries and add these to the wet mixture too!
Transfer your muffin batter in to a lined muffin tray, filling about 3/4 of the way full.
This is the perfect time to crumble your chopped pistachios on top of the muffins for something extra.
If using a regular sized muffin tin, bake these for 18-22 minutes. If using a jumbo muffin tin, bake for 26-28 minutes.
A toothpick test is always a good idea! After baking for recommended amount of time, stick a toothpick in the middle; if it comes out clean, they are done!
Let these cool and enjoy!
