A delicious muffin with crunchy pistachio and soft raspberry in every bite!
Cuisine Snack / Dessert
Keyword Pistachio Muffins
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
70g (1/2 cup)Shelled Pistachios
120g (1 cup) Plain Flour
40g(1/3 cup)Wholemeal Flour
220g(1 cup)Mashed Banana
2tbspHoney*SEE NOTE 1
60ml(1/4 cup)Olive Oil
zestof 1 Lemon
ADD INS / TOPPINGS
150g(1.5 cups)Raspberries (frozen)
35g (1/4 cup) Shelled Pistachios
Pre heat oven to 175C and line 12x muffin tray with muffin liners or spray with cooking spray.
Add 70g pistachios to a food processor and blend until a fine crumb. Add to a mixing bowl along with the remaining dry ingredients. Mix and set aside.
In a separate bowl whisk the eggs and add the remaining wet ingredients. Mix until combined.
Add the remaining pistachios to a food processor and blend until roughly chopped.
Add the dry ingredients to the wet, reserving a tablespoon, and stir until just combined. (A few lumps are ok). SEE NOTE 2
Coat the raspberries in the reserved dry ingredient mixture and gently fold into the batter. SEE NOTE 3
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.
Honey is not suitable for under 1s. It can be missed out or replaced with maple syrup.
Be careful not to overwork the mixture. Mix until JUST combined, the batter should be thick and lumpy.
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.