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Stacked Healthy Lemon Pistachio Wheat Bran Muffins

Healthy Lemon Pistachio Wheat Bran Muffins

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes
  • Cook Time: 10-13 Minutes
  • Total Time: 30 Minutes
  • Yield: 12 Muffins 1x
  • Category: Breakfast, Dessert
  • Method: Oven
  • Diet: Vegan

Description

These Healthy Lemon Pistachio Wheat Bran Muffins are a bright, nutrient-packed treat you’ll crave all week long.

Ingredients

Scale

Dry Ingredients:

  • 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)

Wet Ingredients:

  • ½ cup pure maple syrup
  • 1/3 cup unsweetened applesauce
  • ½ cup + 2 Tablespoons unsweetened plain plant milk
  • 3 Tablespoons lemon juice

Other Ingredients:

  • 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, set aside.
  3. Roughly chop the pistachios, then divide in half, place one half into a separate bowl. Chop the other half into finer pieces. One half (rough chop) will be placed in the batter mixture, and the other half (finer chop) will be placed on top of the muffins.
  4. Place the coconut sugar (or dry sugar of choice) into a small bowl, add the lemon zest. Pinch and rub the lemon zest into the sugar repeatedly for several minutes to infuse the lemon zest into the sugar, set aside.
  5. Place the all the Dry Ingredients (including the lemon zest/sugar mixture) into a large bowl, whisk to combine.
  6. Add all the Wet Ingredients to the dry ingredients and mix by hand to incorporate all the ingredients.
  7. Stir in the ½ cup of roughly chopped pistachios.
  8. Carefully and evenly spoon the batter into the 12 paper-lined muffin tin up to the top.
  9. If needed, smooth out the tops with a wet, warm spoon.
  10. Sprinkle the tops of the muffins with the finer chopped pistachios. Slightly press the chopped pistachios onto the top of the batter to adhere.
  11. Allow to rest for 5 minutes (up to 10 minutes) on the counter.
  12. Place in a 400 F preheated oven for 7 minutes, then after 7 minutes, lower the oven temperature to 350 F for 10 to 13 minutes or until the muffins are set and a toothpick comes out clean.
  13. Remove from the oven and allow the muffins to cool in the muffin tin for several minutes, then remove the muffins and move them to a cooling rack. Allow to cool for 30 to 45 minutes on the cooling rack, then enjoy! Store at room temperature in an air-tight container.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

Servings:  Makes 12 regular-sized muffins

Find it online: https://monkeyandmekitchenadventures.com/healthy-lemon-pistachio-wheat-bran-muffins/