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Lemon-Pistachio-Wheat-Bran-Muffins-Recipe

Lemon Pistachio Wheat Bran Muffins

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These Lemon Pistachio Wheat Bran Muffins offer a delightful flavor combination that’s both healthy and satisfying. With the zesty lemon, nutritious wheat bran, and crunchy pistachios, this recipe is perfect for breakfast or a mid-day treat. Easy to make, they are sure to become a favorite!

  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • ½ cup coconut sugar (or other dry sugar)
  • 1 tablespoon lemon zest
  • 1 ½ cups organic whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt (+/-)
  • 1 tablespoon cornstarch (or arrowroot powder)
  • ½ cup pure maple syrup
  • 1/3 cup unsweetened applesauce
  • ½ cup + 2 tablespoons unsweetened plain plant milk
  • 3 tablespoons lemon juice
  • 1 cup roasted and salted pistachios, chopped, divided

Instructions

  1. Preheat the oven to 400°F, center rack.
  2. Line the muffin tin with 12 paper liners and set aside.
  3. Roughly chop the pistachios, dividing them in half. Place one half in a separate bowl and chop the other half into finer pieces. Use the roughly chopped pistachios in the batter and the finely chopped ones for topping.
  4. Combine the coconut sugar and lemon zest in a small bowl, rubbing the zest into the sugar to infuse the flavor, then set aside.
  5. In a large bowl, whisk together all the dry ingredients, including the lemon zest and sugar mixture.
  6. Add the wet ingredients to the dry mixture, stirring by hand until fully incorporated.
  7. Stir in the ½ cup of roughly chopped pistachios.
  8. Spoon the batter evenly into the 12 muffin liners, filling them to the top.
  9. If necessary, smooth the tops of the batter with a wet, warm spoon.
  10. Sprinkle the tops of the muffins with the finer chopped pistachios, pressing them down slightly to adhere.
  11. Let the muffins rest for 5 to 10 minutes at room temperature.
  12. Bake in the preheated oven at 400°F for 7 minutes, then reduce the temperature to 350°F and continue baking for 10 to 13 minutes, or until set and a toothpick comes out clean.
  13. Remove from the oven and allow to cool in the muffin tin for several minutes before transferring to a cooling rack. Let cool for 30 to 45 minutes before enjoying. Store in an air-tight container at room temperature.

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Notes

For a sweeter muffin, consider increasing the amount of coconut sugar or maple syrup.
Make sure to chop the pistachios to your preferred size for texture in the muffins.
These muffins can be stored at room temperature for a few days, or frozen for longer storage.

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Find it online: https://www.deliciousrecipesblog.com/lemon-pistachio-wheat-bran-muffins/