Healthy Pistachio Muffins

Packing for vacation with a newborn ain’t like it used to be. 🙂

We go down to Avalon, NJ every summer with four other families for a week of straight chilling. Everyone has been going for 25 years (my family just tacked on three years ago), but it’s so nice to just have a week of relaxation. I try my best to shut off a bit when I am down here, spend less time on Instagram, care a bit less about the number of likes we get on a photo, and just enjoy family time. However, S4B must go on haha, so there’s never a time where I can completely shut off for that long. It just comes with the territory of being a blogger! 

Sharing these Healthy Pistachio Muffins that I made twice last week. I planned on making a batch to bring down here, and then I realized how much I needed to pack. So the muffins didn’t happen. 😉 Also forgot all of Luca’s adorable little bathings suits; so I did good. There’s always next year. 🙂

healthy pistachio muffins

 

healthy pistachio muffins
Serves 12
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Ingredients
  1. 2 1/2 cups of oats (or 2 cups of whole wheat or gluten free all purpose flour)
  2. 2 teaspoons of baking powder
  3. 1 teaspoon of baking soda
  4. 1/2 teaspoon of salt
  5. 1/2 cup of coconut palm sugar
  6. 1/2 cup of shelled pistachios
  7. 1 banana
  8. 1 egg
  9. 6oz container of Greek yogurt
  10. 1 1/2 teaspoons of vanilla
  11. 3/4 cup of nut milk
  12. 1/4 cup of coconut oil
Instructions
  1. Preheat the oven to 450 F
  2. If using oats, blend them in a food processor until a fine flour is formed, about a minute. Pour into a bowl.
  3. Whisk in baking powder, baking soda, salt, and sugar into the flour.
  4. lightly chop the pistachios and mix in.
  5. In another bowl, use a fork to mash the banana.
  6. Add the egg and whisk together using a fork.
  7. Add vanilla, milk, and coconut oil and mix.
  8. Add the wet ingredients to the dry and mix until combined.
  9. line a muffin tin with liners or grease using additional coconut oil.
  10. Use a 1/3 cup to pour batter into liners, filling until the liners are completely full.
  11. Place muffin tray in the 450 F preheated oven, then reduce heat to 400 F. immediately.
  12. Bake for 18-20 minutes, until the muffin tops are slightly golden brown.
  13. Take the muffins out of the oven, and let sit in the tray for 10 minutes.
  14. remove the muffins and place them on a cooling rack.
  15. Enjoy! 🙂
Notes
  1. the muffins will look and taste slightly different based of which type of flour mixture is used. they are also only subtly sweet! increase to 3/4 cup of coconut sugar for sweeter muffins.
Spinach for Breakfast https://www.spinach4breakfast.com/

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  • This recipe is a treat! My husband felt they needed more “sweetness” but he solved that with some homemade currant jelly (gasp!) I had never baked with pistachio nuts, but they were excellent. I will be making this recipe again..perhaps with raisins next time in addition.