Sugar-Free Pistachio Muffins
Delightfully nutty and naturally sweet, these Sugar-Free Pistachio Muffins are the perfect guilt-free treat to start your day or satisfy midday cravings. Made with wholesome whole wheat flour and naturally sweetened with ripe bananas, this recipe skips added sugar without skimping on flavor. The finely chopped pistachios in the batter infuse every bite with a rich, buttery crunch, while a sprinkle of pistachios on top adds an irresistible crispy texture. Moist, fluffy, and packed with protein from eggs and unsweetened almond milk, these muffins are as nutritious as they are delicious. Ready in just 35 minutes, they make an excellent make-ahead snack and pair beautifully with a cup of tea or coffee. Perfect for anyone looking for a healthy baking option, these sugar-free muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.75 cup Pistachios, shelled and finely chopped
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 large Ripe bananas, mashed
- 2 large Eggs, beaten
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter, melted
- 0.25 cup Chopped pistachios for topping
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners, or lightly grease the muffin cups with non-stick spray.
In a medium-sized bowl, whisk together the whole wheat flour, finely chopped pistachios, baking powder, baking soda, and salt. Set aside.
In a large bowl, mash the ripe bananas using a fork or potato masher until smooth.
Add the beaten eggs, unsweetened almond milk, vanilla extract, and melted unsalted butter to the mashed bananas, and stir well until all ingredients are combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the chopped pistachios on top of each muffin for added crunch.
Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. Then, carefully transfer the muffins from the tin to the rack to cool completely.
Enjoy the sugar-free pistachio muffins fresh or store them in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 2347 mg | 102% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 46.1 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 511 mg | 39% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3454 mg | 73% | |
*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.
