twitter facebook google-plus instagram pinterest rss tumblr vimeo youtube arrow-bottom arrow-right arrow-left arrow-top cross search user cart minus plus arrow-right-2 comment sale model badge view-in-space video badge

Today's attraction is these healthy pistachio muffins prepared with almond flour. They are completely sugar free and easy to put together. 

Make sure the bananas are super ripe otherwise the muffins will be dry. 

They are the best served with Filthy Fit almond pistachio and dark chocolate butter on top. 

Pistachio muffin

Ingredients (10 muffins):


  • Preheat the over to 180 degrees C. Line a muffin pan with liners and wipe them with some coconut oil.
  • In a food processor, blend the pistachios on low for 30 – 40 seconds or until you get mostly fine pistachios.
  • Add in the dry ingredients, almond flour, baking soda and cinnamon.
  • Blend until well combined.
  • In a medium mixing bowl, mash ripe bananas, add egg, almond butter. Combine until smooth.
  • Pour the dry ingredients into the bowl and gently combine with a spatula.
  • Scoop the mixture in the prepared muffin pan.
  • Bake 20 – 23 min or until a toothpick comes out clean after inserting in the middle.
  • Spread Filthy Fit almond pistachio chocolate butter on top and serve warm. 

 Pistachio muffins



Write a comment