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Spinach Pistachio Muffins

Growing up, I used to LOVE the Dunn Brother's Pistachio muffins. Bright green, moist, topped with a little raw sugar... okay let's be honest, I still love them.

The thing about those muffins though is they're big enough to feed a family, and higher in fat and sugar than they need to be (plus I'm trying to save my money these days). So I set out to make something similar to snack on.

Now, these aren't exactly the same. In fact, they aren't really super close at all except for the inclusion of pistachios. Since I've gotten older, my tastes have changed and I don't like things quite as sweet as I used to. So these are lightly sweetened with applesauce and maple syrup. And to add a little extra dose of nutrition, I used spinach to color them green, and whole wheat flour to add some whole grains and fiber.

I didn't, but you could definitely add a sprinkle of chunky raw sugar on top to add a little pizzazz, or a drizzle of honey when you go to snack on them. That's one of my favorite things about cooking--you can make it your own! Use a recipe as a guideline, but don't be afraid to try something new. I hope you enjoy!

Spinach Pistachio Muffins

Makes 12 muffins

Time: 30 minutes


  • 3/4 C puréed spinach

  • 1/4 C chopped pistachios

  • 3/4 C applesauce

  • 1/4 C oil

  • 2 eggs

  • 1/3 C almond milk

  • 1/2 C maple syrup

  • 2 C whole wheat flour

  • 2 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp vanilla

  • 1/2 tsp salt


I. In a large bowl, mix puréed spinach, applesauce, oil, eggs, milk, vanilla and maple syrup. Stir to combine.

II. In a second bowl, mix together the chopped pistachios, flour, baking soda, baking powder and salt. Stir to combine.

III. Add the wet ingredients to the dry ingredients, and stir just until combined, being careful not to over mix.

IV. Pour into a greased muffin tin.

V. Bake at 350F for 20-22 minutes, until cooked through.


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