Whole Wheat Raspberry Pistachio Muffins
Prep time
Cook time
Total time
These Whole Wheat Raspberry Pistachio Muffins are the perfect balance between sweet, tart and salty -- and are great portable breakfasts and snacks.
Serves: 12
For the Muffins
  • 1 ½ cups whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 Tbsp ground flax seed meal
  • 1 tsp lemon zest
  • pinch of salt
  • ¾ cup unsweetened vanilla almond milk
  • ¼ cup pure maple syrup
  • ¼ cup melted coconut oil
  • 1 tsp pure vanilla extract
  • 1 pint raspberries, halved and frozen
For the Pistachio Crumble
  • ¼ cup melted coconut oil
  • ½ cup brown sugar
  • ¼ cup whole wheat flour
  • ¼ cup roasted salted pistachios, finely chopped
  1. Preheat your oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners. Spray each liner lightly with nonstick spray. Set aside.
  2. Add all of the dry ingredients for the muffins to a large mixing bowl, except for the raspberries. Mix gently to combine.
  3. In another mixing bowl, combine all of the wet ingredients for the muffins. Create a crater in the center of the dry mixture. Pour the wet ingredients into the crater and slowly fold together by hand until just combined. A few lumps are okay. Set aside. (We'll get to the raspberries in a minute.)
  4. In a small bowl, combine all of the crumble ingredients and set aside.
  5. Pour the frozen raspberry halves into the muffin batter and gently fold to incorporate evenly. The batter will likely be a bit sticky thick -- that's okay!
  6. Divide the muffin batter evenly among the 12 muffin cups, gently spreading out to fill the liners. Divide the crumble topping evenly overtop of each muffin cup and gently press into the batter.
  7. Bake for 18-20 minutes until golden brown and a toothpick inserted in the center comes out clean of muffin batter (albeit a bit raspberry red).
  8. Remove from the muffin tin to a cooling rack. Allow to cool completely.
Recipe by Another Root at http://www.anotherroot.com/whole-wheat-raspberry-pistachio-muffins/