Cranberry Pistachio Muffins with Streusel Topping
These cranberry pistachio muffins with a streusel topping are here to make your mornings—or any time of day—extra special. Soft, tender muffins bursting with tart cranberries and crowned with a buttery pistachio streusel topping, they’re the perfect blend of sweet and nutty with a hint of holiday cheer.
Servings: 6 Muffins
Calories: 236kcal
Ingredients
Wet:
- 200 g Ripe Banana (mashed)
- 1 Large Brown Egg (Vital Farms)
- 30 ml Unsweetened Protein Plant Milk (Good Karma)
- 75 g Non Fat Greek Yogurt (Siggi’s)
- 30 ml Sugar Free Syrup (Mrs Butterworths)
- ½ tbsp Vanilla Extract
Dry:
- 60 g All Purpose Flour (King Arthur)
- 60 g Keto Wheat Flour or equal parts AP Flour (King Arthur)
- 30 g Unflavored Whey Casein Blend Protein Powder or equal parts AP Flour (Naked Nutrition)
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cinnamon
- 28 g Sweet Cinnamon Pistachio, No Shells (Wonderful)
Cranberry Compote:
- 100 g Frozen Cranberries
- 8 g Zero Calorie White Sweetener (H-E-B)
- 5 g Tapioca Flour or Cornstarch (Bob’s Red Mill)
- Lemon Zest
Streusel:
- 30 g All Purpose Flour (King Arthur)
- 15 g Unflavored Whey Casein Blend Protein Powder or equal parts AP Flour (Naked Nutrition)
- 14 g Sweet Cinnamon Pistachio, No Shells (Wonderful)
- 5 ml Unsweetened Protein Plant Milk (Good Karma)
- 7 g Flaxseed Oil Light Butter (Smart Balance)
- ½ tsp Vanilla Extract
Instructions
Wet:
- Add your ripe bananas to a large mixing bowl and mash with a masher or fork until lumpy.200 g (1.25 cups) Ripe Banana
- Then add in the remaining wet ingredients. Mix until incorporated. It’s fine to have lumps from the bananas!1 Large Brown Egg, 30 ml (2 tbsp) Unsweetened Protein Plant Milk, 75 g (0.33 cup) Non Fat Greek Yogurt, 30 ml (2 tbsp) Sugar Free Syrup, 1/2 tbsp Vanilla Extract
Dry:
- Add in the dry ingredients, leaving out the cranberries and pistachios for now. Mix until you have a thick batter.60 g (0.5 cups) All Purpose Flour, 60 g (0.5 cups) Keto Wheat Flour or equal parts AP Flour, 30 g (0.25 cups) Unflavored Whey Casein Blend Protein Powder or equal parts AP Flour, 1 tsp Baking Powder, 1/2 tsp Baking Soda, 1 tsp Salt, 1 tsp Cinnamon
Cranberry Compote:
- To a bowl, add in your frozen cranberries and the remaining ingredients. Mix and then microwave for roughly 2-3 minutes until soft and jam like.100 g (1 cups) Frozen Cranberries, 8 g (2 tsp) Zero Calorie White Sweetener, 5 g (1 tsp) Tapioca Flour or Cornstarch, Lemon Zest
- Add to the batter along with your pistachios. Mix until smooth.28 g (0.25 cups) Sweet Cinnamon Pistachio, No Shells
- Grab a muffin tray and line with 6 muffin liners. Fill them each equally.
- Preheat your oven to 350°.
Streusel:
- In a smaller mixing bowl, add in your ingredients for the streusel. Mix until it’s a nice crumbly texture.30 g (0.25 cup) All Purpose Flour, 15 g (2 tbsp) Unflavored Whey Casein Blend Protein Powder or equal parts AP Flour, 14 g (2 tbsp) Sweet Cinnamon Pistachio, No Shells , 5 ml (1 tsp) Unsweetened Protein Plant Milk, 7 g (0.5 tbsp) Flaxseed Oil Light Butter, 1/2 tsp Vanilla Extract, 100 g (1 cups) Frozen Cranberries
- Top each muffin with your streusel and then bake for 20-22 minutes. Check with a toothpick to ensure the middle is set.
Video Tutorial
Nutrition Information
Cranberry Pistachio Muffins with Streusel Topping
Serving Size
1 Muffin
Amount per Serving
Calories
236
% Daily Value*
Fat
5.5
g
8
%
Saturated Fat
0.8
g
5
%
Polyunsaturated Fat
1.2
g
Monounsaturated Fat
2.6
g
Cholesterol
40.5
mg
14
%
Sodium
111.7
mg
5
%
Potassium
151
mg
4
%
Carbohydrates
32.6
g
11
%
Fiber
3.6
g
15
%
Sugar
6.3
g
7
%
Protein
13.4
g
27
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.