Breakfast/ Snack

Whole Wheat Banana Pistachio Muffins

These whole wheat banana pistachio muffins are perfectly moist and make for a healthy quick breakfast or snack.

It’s been awhile since I’ve posted a muffin recipe on the blog. As I was making these, I kept wondering why I haven’t been making muffins as often as quick breads, but then when I went to do dishes I remembered. It sounds silly, but I hate washing muffin tins. It really doesn’t take that much more effort than cleaning a loaf pan, but there’s just something about having to clean each muffin cup – somehow I manage to get water everywhere and there’s always one cup that still has the tiniest bit of batter that makes me go back through and scrub each cup again to be safe. The struggle is real.

As much as I dreaded doing dishes, I loved these muffins so much that I’ll likely make another batch soon to freeze so that we always have a healthy, portable snack option ready to go. Now, these aren’t your cupcakes-in-disguise like most bakery muffins. I’ve talked about this before, but oftentimes muffins at coffee shops are loaded with sugar and saturated fat, making them more of a dessert than a breakfast or healthy snack. These muffins are just slightly sweet, as there’s only 1/3 cup of sugar in the whole recipe. But thanks to the natural sugar from the ripe bananas and the saltiness of the pistachios, there’s still enough flavor to make these feel like a treat. However, if you want to treat yourself to a little more sweetness, these would be so delicious drizzled with honey or, even better, served warm with honey butter.

While many whole wheat baked goods come out dense and a bit dry, these muffins stay light and moist thanks to two very ripe bananas (I’m talking completely brown peels), canola oil (hello healthy fats!), and Greek yogurt. I only buy 2% fat Greek yogurt now as I’m a firm believer in healthy fats to help keep you satiated (and that creamy texture. . .), but feel free to use fat-free instead to decrease the calories and fat further. I also used unsweetened vanilla almond milk, but any unsweetened milk variation will work.

At first I was a bit nervous about adding lightly salted pistachios into a baked good, these muffins didn’t come out salty tasting at all! Just be sure that your butter is un-salted and resist the urge to add a pinch of salt into the batter. To make things easy, I used pre-shelled pistachios and just chopped them up in my food processor. However, you could easily chop them with a knife or put them in a plastic bag and use a meat tenderizer or a rolling pin to crush them up a bit.

I also have an exciting announcement! Over the weekend, Bry and I adopted an adorable Aussiedoodle puppy that we named Bernie. While it’s a couple months sooner than we had anticipated getting a dog, we just couldn’t say no to those adorable brown eyes and sweet puppy kisses. It’s only been a few days, so it’ll be an interesting first week all getting used to a new schedule, but just look at that face. So worth it. You can bet there will be plenty of more Bernie pictures to come!

So here’s a toast to a sweet Monday morning filled with delicious muffins and plenty of puppy snuggles!

Whole Wheat Banana Pistachio Muffins

Print Recipe
Serves: 12 Cooking Time: 18 min

Ingredients

  • 2 medium ripe bananas
  • 1 large egg
  • 1 cup unsweetened vanilla almond milk
  • ¼ cup canola oil
  • 1 ½ tsp vanilla extract
  • ¼ cup plain Greek yogurt (I used 2% fat)
  • 1/3 cup raw cane sugar (can use regular granulated sugar)
  • 1 Tbsp baking powder
  • 126 g white whole wheat flour (about 2 cups)
  • ½ cups lightly salted pistachios (de-shelled), chopped

Instructions

1

Preheat oven to 400F and spray a 12-cup muffin tin with non-stick spray.

2

In a large mixing bowl, beat together bananas and egg. Add in milk, oil, vanilla extract and Greek yogurt until well combined.

3

Add sugar and baking powder, stir well. Slowly stir in flour until just combined being careful not to over-mix. Carefully fold in chopped pistachios.

4

Spoon batter into prepared muffin tin, then bake 18 minutes, rotating the pan half way through.

5

Allow muffins to slightly cool before eating. Enjoy as-is or with a drizzle of honey!

Notes

Nutrition per muffin: 178 calories, 1 g saturated fat, 25 g carbohydrate, 3 g fiber, 8 g sugar, 4 g protein

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2 Comments

  • Reply
    Meredith
    February 12, 2018 at 9:46 pm

    These whole wheat pistachio banana muffins look delicious – everyone in my family would love them!!! Pinning to try soon…

    • Reply
      The Healthy Toast
      February 13, 2018 at 6:16 pm

      Thanks Meredith! Hope your family loves them as much as mine does 🙂

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