Pistachio Nut Muffins


A quick and easy recipe that delivers a hearty & filling muffin that is also healthy is hard to come by.  My pistachio nut muffins are just that…..hearty, healthy & filling.    







These are NOT sweet muffin and if you like your muffin on the sweeter side, add brown sugar to the recipe.  These are more of a simple “bread like” rustic style  muffin that will pair well with your tea or coffee.  Enjoy!!



Pistachio Nut Muffins

Pistachio Nut Muffins

Makes 12 Servings Nutrition per muffin: Weight Watchers Points +3 ~ Calories 116.1 ~ Total Fat 3.2 g ~ Carbohydrate 20.1 g ~ Dietary Fiber 2.2 g ~ Protein 4.3 g


  • 1 oz box of sugar free/fat free Jell-o, pistachio flavored pudding mix
  • 7 oz box Whole Wheat Muffin mix by Hodgson Mill
  • 1/2 cup raw pistachios
  • 3/4 cup skim milk
  • 2 Tbsp 0% plain greek yogurt
  • 1 large egg
  • 1 extra ripe medium banana


  1. Pre-heat oven to 400 degrees; prepare 12 compartments of muffin tin
  2. In a medium bowl, add milk, egg, yogurt & pistachio Jello pudding mix...beat with medium speed
  3. add muffin mix and 1/4 cup pistachios. combine until moist
  4. with a small ice cream scoop fill muffin tins 1/2 full
  5. sprinkle remainder of pistachios on top
  6. bake for 25-30 minutes
  7. Cool on drying rack
  8. Store in airtight container for up to 5 days

2 Replies to “Pistachio Nut Muffins”

  1. You mention 1 banana in ingredients but when you give direction to make .recipe there is no banana mention.when did you had banana

    1. Oops! Thanks, I will correct that. The banana goes in the bowl with the eggs & yogurt…etc. So, add to #2 in the instructions. thanks again 🙂

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