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Pistachio Muffins Recipe

By California Pistachio Commission

Whole wheat flour and oatmeal lend healthy goodness to pistachio muffins while fat is reduced by using a combination of applesauce, canola oil, and low-fat milk. If you like a sweeter muffin, go for the variation which adds raisins. The crunchy sweet topping may be omitted, if desired.

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes


  • 2 cups whole-wheat flour
  • 3/4 cup light brown sugar (packed)
  • 1/2 cup old-fashioned oats
  • 1/4 cup natural pistachio nuts, chopped
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup low-fat (2 percent) milk
  • 1/2 cup applesauce
  • 1/2 cup canola oil
  • 1 egg
  • .
  • Topping:
  • 1/4 cup chopped pistachios
  • 2 Tbsp packed brown sugar


Mix flour, sugar, oats, pistachios, baking powder, and salt in bowl, stirring with spoon until well blended. Add milk, applesauce, oil, and egg all at once. Stir lightly just to mix. Don't overmix or texture will suffer.

Spoon into 12 greased, paper-lined muffin cups. Spoon topping over batter. Bake at 400 F. for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for even browning. Cool 5 minutes; then remove from pan and cool on wire rack.

Mix pistachios with brown sugar. Sprinkle on top of muffin batter before baking.

Yield: 12 muffins

Pistachios Crunch Muffins: Mix 1/4 cup dark or golden raisins and 1 tablespoon grated orange peel into dry ingredients.

Source: California Pistachio Commission

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