Low Fat Pistachio Muffins
Indulge your sweet tooth guilt-free with these irresistible Low Fat Pistachio Muffins, a healthier twist on the classic treat. Packed with the nutty richness of finely ground unsalted pistachios and a hint of zesty lemon, these muffins strike the perfect balance between flavor and nutrition. With wholesome ingredients like whole wheat flour, low-fat Greek yogurt, and unsweetened applesauce, they’re light yet satisfyingly moist, while honey adds natural sweetness without refined sugar. Perfect for breakfast, a midday snack, or even dessert, these muffins are easy to whip up in just 15 minutes of prep time. Whether you serve them warm or pack them for an on-the-go treat, their delicate texture and vibrant flavor make them a crowd-pleaser. Plus, they’re designed to be low-fat and full of heart-healthy goodness, making them an ideal choice for those who love delicious baked goods but keep an eye on their nutrition.
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Recipe Information
Ingredients
- 75 grams unsalted pistachios
- 150 grams all-purpose flour
- 50 grams whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoons vanilla extract
- 150 grams low-fat Greek yogurt
- 120 grams unsweetened applesauce
- 60 grams honey
- 1 large egg
- 120 milliliters almond milk (unsweetened)
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly spray with cooking spray.
In a food processor, pulse the pistachios until they are finely ground, but be careful not to over-process into a paste.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, ground pistachios, baking powder, baking soda, and salt.
In a separate bowl, whisk together the vanilla extract, Greek yogurt, applesauce, honey, egg, almond milk, and lemon zest until smooth and well combined.
Pour the wet ingredients into the dry ingredients, and gently fold together using a spatula or wooden spoon until just combined. Be careful not to overmix the batter as this can make the muffins tough.
Evenly distribute the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your low fat pistachio muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 2373 mg | 103% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 83.8 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 517 mg | 40% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1621 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
