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Child's Hand Holding Pistachio Muffin.
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5 from 6 votes

Pistachio Muffins

A delicious muffin with crunchy pistachio and soft raspberry in every bite!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Snack
Cuisine: Snack / Dessert
Servings: 12
Calories: 192kcal
Author: Amy

Ingredients

Dry Ingredients

  • 70g (½ cup) pistachios kernels
  • 120g (1 cup) all purpose (plain) flour
  • 40g (⅓ cup) wholewheat (wholemeal) flour
  • 1 teaspoon Cinnamon
  • 1 teaspoon Baking Soda

Wet Ingredients

  • 120ml (½ cup) milk
  • 1½ teaspoon lemon juice
  • 2 eggs
  • 220g (1 cup) mashed banana
  • 2 tablespoons honey *SEE NOTE 1
  • 60ml (¼ cup) olive oil
  • 1 teaspoon lemon zest

Add Ins / Toppings

  • 150g (1½ cups) frozen raspberries
  • 35g (¼ cup) pistachio kernels

Instructions

  • Pre heat oven to 175C and line 12x muffin tray with muffin liners or spray with cooking spray. 
  • Add pistachios to a food processor or blender and blitz until a fine crumb/flour. Add to a mixing bowl along with the remaining dry ingredients. Mix and set aside. 
  • In a separate bowl add the milk and lemon juice. Allow to sit for 5 minutes and then add the remaining wet ingredients. Mix until combined.
  • Add the remaining pistachios to a food processor and blitz until roughly chopped. (or chop on chopping board)
  • Add the dry ingredients to the wet, reserving a tablespoon, and stir until just combined. (A few lumps are ok).
  • Coat the raspberries in the reserved dry ingredient mixture and gently fold into the batter.
  • Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with the chopped pistachios and bake for 23-25 mins, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean. 
  • Remove the muffins from the muffin tray and place on a cooling rack to cool.

Notes

  1. Honey is not suitable for under 1s. It can be missed out or replaced with maple syrup. 
  2. Be careful not to overwork the mixture. Mix until JUST combined, the batter should be thick and lumpy.
  3. Coating the raspberries in flour, before adding them to the batter, will prevent the raspberries from sinking to the bottom.
Nutritional information is a rough ESTIMATE only, calculated using an online nutrition calculator.

Nutrition

Calories: 192kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 120mg | Potassium: 218mg | Fiber: 2g | Sugar: 6g | Vitamin A: 90IU | Vitamin C: 5.9mg | Calcium: 34mg | Iron: 1.2mg