Low Sodium Pistachio Muffins
Delight in the nutty goodness of these low sodium pistachio muffins, a healthier take on a classic treat! Made with unsalted pistachios, almond milk, and a touch of apple cider vinegar for a homemade buttermilk substitute, this recipe balances rich flavors with a lighter, heart-conscious approach. The muffins feature a fluffy texture, subtle sweetness, and a satisfying crunch from the coarsely chopped pistachios, while remaining free of added salt. Perfect for breakfast, brunch, or snack time, these easy-to-make muffins come together in just 45 minutes, including prep and bake time. Garnish with whole pistachios for an elevated presentation and enjoy a guilt-free indulgence packed with flavor.
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Recipe Information
Ingredients
- 1 cup unsalted pistachios, shelled
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup almond milk
- 1 tablespoon apple cider vinegar
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a small bowl, mix 0.75 cup of almond milk with 1 tablespoon of apple cider vinegar to create a buttermilk substitute. Let it sit for 5 minutes.
In a separate bowl, coarsely chop the pistachios, reserving a few whole nuts for topping if desired.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
In another bowl, combine the melted butter and granulated sugar. Whisk until smooth.
Add the eggs, one at a time, to the butter and sugar mixture, whisking well after each addition.
Stir in the vanilla extract.
Gradually mix in the dry ingredients and then the homemade buttermilk, alternating between the two, until the batter is just combined. Be careful not to overmix.
Fold in the chopped pistachios.
Divide the batter evenly among the 12 prepared muffin cups.
Sprinkle a few whole pistachios on top of each muffin for garnish, if using.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2234 mg | 97% | |
| Total Carbohydrate | 386.6 g | 141% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 172.3 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 530 mg | 41% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1660 mg | 35% | |
*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.
