Low Sodium Pistachio Muffins

Indulge in the soft, nutty goodness of Low Sodium Pistachio Muffins—a healthier spin on a classic favorite. These fluffy, golden muffins are packed with rich, unsalted pistachios, delivering a delicate crunch with every bite, and are made without added salt, making them perfect for those watching their sodium intake. A blend of almond milk and apple cider vinegar creates a homemade buttermilk substitute, ensuring a moist, tender crumb while keeping the recipe dairy-friendly. With just 20 minutes of prep time, these muffins come together effortlessly, using wholesome ingredients like unsalted butter, vanilla extract, and a hint of sweetness from granulated sugar. Topped with a sprinkle of whole pistachios, they’re as visually delightful as they are delicious—perfect for breakfast, snack time, or even dessert. Bake up a batch of these low-sodium treats for a guilt-free indulgence your whole family will love!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 cup unsalted pistachios, shelled
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 cup unsalted butter, melted
• 0.75 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.75 cup almond milk
• 1 tablespoon apple cider vinegar

Directions

Step 1

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

Step 2

In a small bowl, mix 0.75 cup of almond milk with 1 tablespoon of apple cider vinegar to create a buttermilk substitute. Let it sit for 5 minutes.

Step 3

In a separate bowl, coarsely chop the pistachios, reserving a few whole nuts for topping if desired.

Step 4

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.

Step 5

In another bowl, combine the melted butter and granulated sugar. Whisk until smooth.

Step 6

Add the eggs, one at a time, to the butter and sugar mixture, whisking well after each addition.

Step 7

Stir in the vanilla extract.

Step 8

Gradually mix in the dry ingredients and then the homemade buttermilk, alternating between the two, until the batter is just combined. Be careful not to overmix.

Step 9

Fold in the chopped pistachios.

Step 10

Divide the batter evenly among the 12 prepared muffin cups.

Step 11

Sprinkle a few whole pistachios on top of each muffin for garnish, if using.

Step 12

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 13

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Serving size	(938.5g)

Amount per serving	% Daily Value*
Calories	3182.8

Total Fat 162.0g	0%
Saturated Fat 70.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 630.3mg	0%
Sodium 2234.2mg	0%
Total Carbohydrate 386.6g	0%
Dietary Fiber 18.7g	0%
Total Sugars 172.3g
Protein 63.4g	0%

Vitamin D 140.6IU	0%
Calcium 529.9mg	0%
Iron 17.9mg	0%
Potassium 1660.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 7.8%

Carbs: 47.5%