Pistachio Matcha Muffins

Pistachio Matcha Muffins | My Skinny Sweet Tooth

Pistachio Matcha Muffins … healthy fats and antioxidants all before 7 am.



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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.

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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.

Healthy? Check.

Low Points? Check, check.

Tastes delicious? Check, check, check.

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Pistachio Matcha Muffins

  • Servings: Makes 10 muffins at 2 smart points each
  • Print

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Ingredients:

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.

Directions:

• 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.
• Enjoy!

(These should keep for a few days at room temp. Otherwise store them in the fridge or freezer)

Recipe adapted from Connoisseurs Veg

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