Chocolate Pistachio Muffins (Vegetarian, High-Iron)

Print

These rich, chocolate pistachio muffins are so rich and moist that they actually are more like a cupcake than a muffin but I figure if we call it a ‘muffin’ then it’s totally fine to have them for breakfast, so I’m sticking to my guns – these are muffins! It’s hard to believe that something that tastes so indulgent actually only has naturally occurring sugars but it’s true! This refined sugar free muffins recipe is a healthy alternative to recipes using refined sugars – oh yeah (I’m wiggling my eyebrows excitedly)

Further Food Nutritionist Commentary:

We love these "dessert" muffins because the flavor profile of cacao is so rich and decadent that each muffin is extremely satisfying! I love pistachios because they are known for being high in protein and fiber, as well we Vitamin B6 and potassium. Each muffin contains 9g of protein and 4g of fiber so if you are treating these as breakfast muffins, you will surely be satiated! Eating gluten free? Try subbing the whole wheat and white flour with brown rice flour and gluten free flour mix, enjoy!

By Liz Lederman

Chocolate Pistachio Muffins (Vegetarian, High-Iron)

  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Servings: 12

Ingredients

2 cups whole wheat flour
3/4 cup organic white flour
1/2 cup cacao or cocoa powder
1 and 1/3 tablespoon baking powder
3/4 teaspoon baking soda
2 cups plain Greek yogurt
3/4 cup runny honey
2 eggs
1/2 cup olive oil
pinch of salt
50 pistachios, roughly chopped

Instructions

  1. Preheat the oven to 400 F and line a 12 muffin tray with muffin cases.
  2. Start by using an electric mixer to whisk the eggs together, then add the honey and whisk. Lastly, add the oil and mix well.
  3. Next, in a separate bowl, mix together the flours, cocoa/cacao powder, baking soda, baking soda and salt.
  4. Pour the egg, oil and honey mixture into the dry bowl and fold with a wooden spoon.
  5. Gently mix in the yogurt and chopped pistachios and mix well using a wooden spoon.
  6. Scoop the mixture into the muffin cases, chop and sprinkle the chopped pistachios.
  7. Bake for 15 minutes at 400 degrees and then reduce the heat to 350 degrees – this is to prevent the pistachios from getting burnt – and bake for a further 1minutes.

Store in an airtight container for up to 5 days, when you are enjoying them in the days after baking, try warming them up in the oven first for 5 mins – you won’t regret it!

Preheat the oven to 400 F and line a 12 muffin tray with muffin cases. Start by using an electric mixer to whisk the eggs together, then add the honey and whisk. Lastly, add the oil and mix well. Next, in a separate bowl, mix together the flours, cocoa/cacao powder, baking soda, baking soda and salt. Pour the egg, oil and honey mixture into the dry bowl and fold with a wooden spoon. Gently mix in the yogurt and chopped pistachios and mix well using a wooden spoon. Scoop the mixture into the muffin cases, chop and sprinkle the chopped pistachios. Bake for 15 minutes at 400 degrees and then reduce the heat to 350 degrees – this is to prevent the pistachios from getting burnt – and bake for a further 1minutes. Store in an airtight container for up to 5 days, when you are enjoying them in the days after baking, try warming them up in the oven first for 5 mins – you won’t regret it!

Nutrition Information

Per Serving: Calories: 302; Total Fat: 12 g; Saturated Fat: 2 g; Monounsaturated Fat: 8 g; Polyunsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 31 mg; Potassium: 227 mg; Carbohydrate: 43 g; Fiber: 4 g; Sugar: 19 g; Protein: 9 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 1%; Iron: 9%; Calcium: 2%

 

Need a Protein Boost? Add a Scoop Of Our Tasteless Collagen Peptides To Any Baked Good!

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend