Recipe: Double Chocolate Pistachio Muffins

Last week, I had this incredibly persistent craving for pistachios. I’m definitely not pregnant, so I imagine it was brought on by the bright green pistachio cupcakes I saw on my trips to our local grocery store.  Our local Sprouts has an expansive and incredibly affordable bulk section, so I grabbed a big bag of these beauties and then began brainstorming how I would use them!

I absolutely love anything made with pistachios, but most of what the foods you see at the store (muffins, cupcakes, ice cream, etc.) contain food dyes.  After thinking about what I could do to make my dish a bit more interesting, I decided that chocolate and nuts always go well together, so I decided to put together a recipe for Double Chocolate Pistachio Muffins.  These muffins are incredibly rich and dense but I managed to healthify them by using whole wheat flour and Chobani 0% Plain Greek Yogurt, and minimizing the amount of oil in the recipe.

Print

Double Chocolate Pistachio Muffins

Ingredients

• 2 Cups Whole Wheat Flour
• 1/4 Cup Unsweetened Cocoa Powder
• 1 Cup Brown Sugar
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Salt
• 3/4 Cup Milk
• 1/2 Cup Chobani 0% Plain Greek Yogurt
• 1/4 Cup Sunflower Oil
• 1 egg
• 1/4 Cup Pistachios I use the food processor, Chopped
• 1 Cup Dark Chocolate Chips you may use semi-sweet, if desired

Instructions

1. Preheat oven to 375F
2. Combine dry ingredients in a bowl
3. Add milk, yogurt, oil, and egg and mix until combined
4. Fold in chopped pistachios and chocolate chips
5. Spoon into a lined muffin tin
6. Optional: Combine 1/4 cup chopped pistachios and 2 tablespoons of brown sugar in the food processor and sprinkle on top of muffins before baking
7. Bake at 375F for 15-18 minutes, or until a toothpick inserted comes out clean

The combination of pistachios and chocolate is divine!  I loved how flavorful they were (I say “were” because they are long gone!).

Since I still have plenty of pistachios, I’m thinking of making that ice cream I’ve been craving…minus the food dye. Stay tuned!

Recipe adapted from the American Pistachio Growers.

Images: Rockin’ Mama. All rights reserved.

• Author
• Recent Posts

Caryn Bailey

Caryn is a NICU nurse by day, blogger by night and mom 24/7. She savors the warm Southern California sun and loves to travel, shopping, baking, reading and frequenting her local tea room. Caryn created the column Lavishly Green for Peekaboo Picks Magazine to share her best tips for going green in style, she is the Former editor for Family Review Network, former OC Family Magazine online contributor, former Orange County Moms Blog contributor, former Evenflo Savvy Parent contributor, former member of the Totsy Advisory Board and former freelance writer for CBS Los Angeles.

Latest posts by Caryn Bailey (see all)

• Discover Luxury at Sonesta Irvine: Your Ideal Staycation - August 8, 2024
• CHOC Walk Returns to the Disneyland Resort – Special Events and Ways to Support - June 28, 2023
• Beastly Ball Returns to the Los Angeles Zoo - May 8, 2023