Pistachio Matcha Muffins … healthy fats and antioxidants all before 7 am.
Kroger recently had pistachios on sale and they’re normally a nut I don’t purchase in bulk. I’ve bought the shelled kind plenty of times and love the effort it takes to release that buttery nut. Some people may beg to differ, but I like a time consuming snack. Instead of shoving crackers or already shelled pistachios in my face, time slows down and I’m actually able to focus on enjoying my snack. Eating is a pastime of mine and the longer I can stretch out that time, the more I can enjoy it. (It also gives my brain time to say “Hey, yo. You’re full. Stop eating.”
Another win, win in the healthy snacking world! I also like to eat oranges (you have to peel them, takes time), thinly sliced apples (makes me feel like I’m eating more), etc.
So back to buying some pistachios in bulk. I’m planning on making some pistachio butter after my pecan butter runs out. I also loved taking them as my dessert in my lunch box paired with blackberries. Oh, such healthy goodness!
This weekend I wanted to bake something since it’s all snowy and dreary out. I searched pinterest for pistachio recipes and came across a recipe that needed some tweaking to make healthier and definitely more point friendly. It’s sugar free (besides the natural sugar in bananas), oil & butter free and egg free … I guess you could call this a vegan muffin! It’s slightly sweet from the banana and the matcha barely dances on your tongue. To me, it’s a perfect balance.
Low Points? Check, check.
Tastes delicious? Check, check, check.
Pistachio Matcha Muffins
2 tbsp ground flax seed
3/4 cup unsweetened vanilla almond milk (or milk of choice)
1 1/3 cup Kodiak Cakes Power Cakes Mix*
1 tbsp matcha powder**
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of salt
1 tsp lemon zest (zest from 1 lemon)
1/2 cup unsweetened applesauce
1/2 cup mashed banana (1 banana)
2 tsp vanilla extract
1/4 cup shelled pistachios, chopped
*I find this at Target but can also be purchased online. You could use flour, but the points will differ … likely to 3sp/muffin
**I order mine online, but saw that Trader Joe’s now sells it.
• In a bowl, whisk together milk and ground flax seed and let it set for 10 minutes.
• Spray muffin tin with nonstick spray and preheat oven to 425°F.
• Combine power cakes mix, baking powder, matcha, cinnamon, nutmeg, salt, and lemon zest in a separate bowl.
• In another bowl, or stand mixer with whisk attachment, mix together the applesauce, banana, and vanilla.
• Slowly add in the milk/flax seed mixture.
• Add the dry ingredients 1/3 at a time, scraping down the sides if needed.
• Spoon evenly into 10 muffin tin spots.
• Sprinkle chopped pistachios on top.
• Lower oven temp to 375°F and bake for 15 minutes.
• Let muffins cool in the pan.
(These should keep for a few days at room temp. Otherwise store them in the fridge or freezer)
Recipe adapted from Connoisseurs Veg