Healthy Pistachio Muffins

Healthy Pistachio Muffins

Healthy Pistachio Muffins

Every year we go down to Avalon, NJ in the summer with four other families for a week of relaxation 🙂 I try my best to shut off a bit when I’m 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. And, enjoy good food like these muffins!

I planned on making a batch of these muffins to bring down, and then realized how much I needed to pack with a newborn. Needless to say, the muffins didn’t happen this year. I also forgot all of Luca’s adorable little bathing suits, so I did a good job. Good thing there’s always next year!

Luckily, these Healthy Pistachio Muffins are super quick to whip up so I can make a batch here! And unlike most pistachio muffins, no pudding mix box is required. Healthy and easy, just the way I like my baked goods 😉.

 

 

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.
Spinach for Breakfast https://www.spinach4breakfast.com/

oh, and you’ll love these!

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