Healthy Pistachio Muffins are loaded with flavor from real pistachios and a little pistachio pudding. With just a hint of light green color, they are festive enough for a St. Patrick's Day treat but delicious enough for year round!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Blue's Best Life.
Blue’s Best Life is a participant in the Amazon Associates Program. I earn a small commission if you purchase through those links. This helps me keep the blog going! -Bobbie)
My husband loves anything with pistachios. Any time I buy them for a new recipe I have to make them off limits or he will finish the entire bag. Of course these delicious pistachio muffins were an instant favorite of his. I like making this easy muffin recipe because it’s quick to mix with chopped pistachios to intensify the flavor. They are not only a great grab and go breakfast but make a healthy snack too!
Ingredients in pistachio muffins
- all purpose flour
- wheat flour- I use white whole wheat flour
- pistachio pudding mix
- pistachios
- baking powder
- baking soda
- salt
- Greek yogurt
- honey- or pure maple syrup
- eggs
- butter
- almond milk- soy, oat or skim will work
- vanilla extract- or almond extract
This pistachio muffin recipe uses many of the basic ingredients that I use in all of my muffin recipes. The great thing about muffins is how easily adaptable they are as long as you balance the amount of dry ingredients with the wet.
By using a combination of Greek yogurt and butter you can make moist muffins that have far less calories than the ones that you find at the bakery. These tender muffins have just enough added sweetness from honey with out using any white sugar.
I also used only a little of the pudding mix to enhance the rich pistachio flavor. You can use sugar free or the regular pudding mix, it will only change the calorie count slightly.
how to make healthy pistachio muffins
I like easy muffin recipes that I can mix together quickly in the morning. The one step I always follow is to mix my dry ingredients and wet ingredients separately before adding them together. This step is very important because otherwise you will over mix your batter causing dry muffins.
Start your dry ingredients in a large bowl. Once stirred crest a well in the center of the bowl and pour the wet ingredients on top. With a spatula stir in large circular motions scraping from the sides and the bottom of the bowl until there are no longer white streaks of flour remaining. Once the muffin batter is mixed you can portion it into the a standard-size muffin pan. You can use a spoon or ice cream scoop to scoop batter and fill about ¾ of the way full. Then sprinkle a tiny bit of extra nuts on the muffin top, just to get that crunch of pistachios in every bite.
Tips for pistachio muffins
Use paper liners for your pistachio muffins. This is something I haven’t always done but my husband appreciates not having to scrub the muffin tin! If you prefer you can always use nonstick cooking spray.
Allow your eggs, Greek yogurt and almond milk to come to room temperature. This is helpful for when you add your melted butter and honey to the ingredients so they do not solidify in a clump.
Bake at 420 degrees for the first 5 minutes and then lower the temperature to 350. This will make the tops of the muffins puff up more, giving that bakery style domed appearance.
For easier chopping, use a food processor for the pistachios. It will only take a few pulses to have perfectly chopped nuts for the muffins.
How do I store healthy pistacio muffins?
You must allow the muffins to completely cool off before storing. I set mine on a wire rack to cool. This way when you place them in a container the heat does not create condensation which would make them spoil faster. Once they are cool you can place them in a large airtight container and leave on the counter for 2-3 days, or individually wrap them and place in the freezer for up to 2 months.
Muffins are always great reheated in the microwave. When left on the counter top they will reheat in about 15 seconds. If you are reheating them from the freezer the best way is microwave on a defrost setting for 60-90 seconds.
If you try this recipe for Healthy Pistachio Muffins, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
Looking for other delicious muffin recipes? Try these!
Healthy Chocolate Peanut Butter Banana Muffins
Pin For Later!
My Favorite Kitchen Tools!
Healthy Pistachio Muffins
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- ¼ cup pistachio pudding mix
- ½ cup pistachios, roughly chopped
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup Greek yogurt
- ⅓ cup honey
- 2 eggs
- 4 tablespoons butter, melted
- ¾ cup almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 420 degrees. Spray a muffin tin with cooking spray or line with paper liners. Set aside.
- In a large mixing bowl add all the dry ingredients. Mix well and set bowl aside.
- In another large bowl mix together all of the wet ingredients. Use a whisk or a spatula to mix well getting all of the ingredients incorporated well.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the dry. Use a spatula to mix using large circular motions scraping sides and bottom of the mixing bowl. Make sure not to over mix and stir until no streaks of dry flour remain.
- Use a spoon of measuring cup to portion out the muffin batter into the prepared muffin tin.
- Place muffins in preheated oven and time for 5 minutes. Without removing muffins, reduce the temperature to 350 degrees and bake for an additional 10 minutes. Check with a toothpick for doneness.
Nutrition
Related Posts
Leave a Reply