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.
- 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
Preheat oven to 375F
Combine dry ingredients in a bowl
Add milk, yogurt, oil, and egg and mix until combined
Fold in chopped pistachios and chocolate chips
Spoon into a lined muffin tin
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
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.