- add extra fibre
- add extra fruit & vegetables
- reduce the amount of sugar, salt, or saturated fat
Our recipe of the month is recommended by our dietitians using Diabetes Australia’s own recipe guidelines.
Diabetes Victoria members have access to a large range of recipes and meal plans that meet our nutrition guidelines. Find out more about membership.
Pistachio and raspberry muffinsServes: 12 muffins
1/2 cup shelled pistachios (70g)
1 cup plain flour (120g)
1/3 cup wholemeal flour (40g)
1 teaspoon cinnamon
1 teaspoon baking soda
1 cup mashed banana (220g)
2 tablespoons honey
1/2 cup milk (235ml)
1/4 cup olive oil (60ml)
2 teaspoons lemon juice
1/4 cup shelled pistachios (35g)
1.5 cups fresh or frozen raspberries (150g)
- Preheat oven to 175 degrees and line 12 x muffin tray with muffins liners or spray with cooking spray.
- Add 1/2 cup pistachios to a food processor and blend until a fine crumb. Add to a mixing bowl along the remaining dry ingredients. Mix and set aside.
- In a seperate bowl, whisk the eggs and add the remaining wet ingredients. Mix until combined.
- Add the remaining pistachios to a food processor and blend until roughly chopped.
- Add the dry ingredients to the wet, reserving a tablespoon, and stir until just combined. A few lumps are ok.
- Coat the raspberries in the reserved dry ingredient mixture and gently fold into the batter.
- Divide the batter evenly between the 12 muffin cups.
- Sprinkle the tops of the muffins with the chopped pistachios and bake for 23-25 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffins on a cooling rack to cool.
|Per serve (1 muffin)|
Recipe credit: https://www.nutsforlife.com.au/recipes/snacks-desserts/pistachio-and-raspberry-muffins/