The thing I love about these sugar free pistachio and raspberry muffins, apart from the fact that they are muffins, which of course is a great thing in itself, are the vibrant colours. The bright green pistachios and deep red raspberries give them such an attractive look they are like your normal muffin if it was the main character was in a rom-com and had a makeover montage scene and came out looking all glamorous and what not. Also, they taste good, real good.
Sugar Free Pistachio and Raspberry Muffins – Ingredients
280g whole wheat flour
120g organic white flour
1 tablespoon baking powder
½ teaspoon bicarbonate of soda
300g plain Greek yogurt
160g maple syrup
115g oil – I used olive oil however coconut oil can be used
190g fresh raspberries
35g roughly chopped pistachios
pinch of salt
½ teaspoon vanilla bean paste
Sugar Free Pistachio and Raspberry Muffins – Method
Preheat the oven to 200 Celsius and line a 12 muffin tray with muffin cases.
Using an electric mixer, whisk the eggs together, then add the maple syrup and vanilla and whisk. Lastly, add the oil and mix well. If you are using coconut oil, melt it first before mixing in.
In a separate bowl, mix together the flours, baking soda, bicarbonate of soda and salt.
Pour the egg, oil, vanilla and maple syrup mixture into the dry bowl and fold with a wooden spoon.
Gently mix in the yogurt and raspberries and mix well using a wooden spoon. Lastly, sprinkle the chopped pistachios over the top of each muffin.
Scoop the mixture into the muffin cases and bake for 10 mins. After 10 mins, reduce the heat to 185 Celsius, this is so the maple syrup doesn’t burn and bake for a further 10-15 mins or until the tops are golden brown and a skewer comes out clean when poked into the muffin.
Cake stand is from Laura Ashley Home
Sugar Free Pistachio and Raspberry Muffins did the trick? Try my other muffin recipes: