Do you want to know a secret? You can easily bring your banana muffins to the next level and impress anyone by simply adding real pistachios! I promise these healthy pistachios muffins are the BEST thing you’ll ever eat! They are MOIST, FLUFFY, Crispy, and LOADED with a delicious pistachio flavor! Even better, they are gluten free, dairy free, and naturally sweetened.

Does anyone else think that pistachios are the most addicting nuts? I literally ate over half a bag while baking these muffins. If you are a lover of all things pistachios like me, these healthy pistachios muffins are for you!

We absolute love muffins in this house! They are easy and quick to make, and you can play around with different flavors, BUT these healthy pistachio muffins easily became our family favorite.

Are Pistachio Muffins Good For You

It truly all depends on how you make them, and the ingredients in them!

These muffins are super moist with lots of pistachio flavor, naturally sweetened by dates, made with natural ingredients, and the crunchy pistachio topper makes it impossible to eat just one of these guys.

They are the BEST grab- and- go breakfast for busy school days and they make the perfect snack for Ollie’s lunch box.

Made with only 6 simple ingredients, I like prepping these muffins the night before and enjoying an easy breakfast or healthy snack all week long! I promise these will quickly become your favorite muffins too!

If you are looking for a simple breakfast idea- I recommend also adding this Dark Chocolate Cherry Baked Oats to your weekly lineup! It is simple, delicious, and makes 9 servings!

The Simple Ingredients Used in this Pistachio Recipe

These healthy pistachio muffins have everything you love about those fluffy, bakery-style pistachio muffins, but with a few tweaks that make them not only delicious but also good for you. These healthy pistachios muffins are:

  • Naturally sweetened. Instead of using white or refined sugar, they are naturally sweetened with super ripe bananas and coconut sugar (optional), if you have a sweet tooth.
  • Dairy free. There’s no butter or milk. These muffins get super moist from the almond butter and almond flour.
  • Gluten free. Instead of using refined flour I love using almond flour to keep these muffins gluten free and paleo.

What Pistachios Should I Use

Pistachios nuts are not only tasty, fun to eat, and a great addition to baked goods, desserts and many savory recipes, but they are also highly nutritious.

It is totally up to you what you use! If you have time to spare, get pistachios in the shell… bonus points if you can get your kids to help, and it keeps them occupied for a little while.

But if you are looking for a quick and simple route, then opt for the shelled version, that are just as tasty and flavorful!

What Type of Pistachios are Used for These Muffins

Pistachios are a great addition to breads, muffins, cupcakes, and cookies. They add gorgeous color, a little crunchy texture, and a delicious nutty flavor to any baked goods and many savory recipes.

I like to use for this recipe lightly salted pistachios, but you can use raw or roasted pistachios, salted or unsalted, whichever you prefer! However, I highly recommend buying them already shelled, to save time and your fingertips.

If you LOVE pistachios like me, or just have some in your pantry you need to use up, then try out these 3 Ingredient Pistachio Truffles!

Ingredients Needed for Gluten Free Pistachio Muffins

To make these Healthy Pistachios muffins all you need are 6 simple ingredients that keep them gluten-free, dairy free, and naturally sweetened – making them perfect for the entire family! Here’s what you need:

Dry Ingredients:

Almond Flour– This keeps these muffins paleo.

Baking Soda-helps the muffins baking properly.

Pistachios-I love to add real pistachios (not that nonsense pudding mix) into the batter for a delicious nutty flavor

Coconut Sugar-It’s optional if you like your muffins more on the sweeter side.

Cinnamon-It’s also optional but recommended to add that cozy spice flavor and make them extra delicious

Wet Ingredients

Banana-I like using very ripe bananas, so the muffins get the right amount of sweetness.

Almond Butter-I use natural & creamy almond butter, but you can use your favorite nut or seed butter.

Egg-You only need one egg for this recipe.

How to Make These Fluffy Muffins

Add shelled pistachios to a food processor..
Pulse pistachios for 20-30 seconds. Or until they look like this.
Begin to add in cinnamon, almond flour, and other dry ingredients.
Pulse for 20-30 seconds or until the mixture is mixed thoroughly, like this.
Add banana to a glass dish. Then mash with a fork.
Next, add egg and almond butter to the mashed banana mixture.
Mix thoroughly until smooth.
Add dry ingredient mixture from the food processor to the wet ingredients in the glass bowl.
Mix with a rubber spatula until completely mixed together.
Consistency should look smooth.
Use a scooper to scoop out muffin mix into muffin tine.
Scoop the mix into liners or in muffin trays- only filling about half way.
Each scoop should be level.
Once all are filled- place in a pre heated oven to cook.
Top Muffins with pistachio crumbles.
Bake 20-23 minutes. Let cool before removing from muffin tin.

How to Store:

To store place pistachio muffins on the counter kitchen in airtight container for a day, then transfer to the fridge for up to 5 days.

Can I Freeze Muffins?


These pistachio muffins are freezer- friendly! Simply store muffins in a freezer -safe bag or airtight container up to 3 months. When you’re ready to enjoy them, heat for 30-45 seconds in the microwave or simply leave them at room temperature.


Baked pistachio banana muffins are being displayed

Get the recipe:Healthy Pistachio Muffins {Made with Almond Flour}

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Wet Ingredients

  • 1 cup mashed banana, measure after mashing- ~2-3 bananas
  • 1/3 cup almond butter
  • 1 egg

Dry Ingredients

  • 1 1/2 cup almond flour, 150g
  • 1/2 cup pistachio
  • 1 tsp baking soda

For the Topping

  • 1/4 cup pistachio

Optional Ingredients

  • 1/2 tsp cinnamon
  • 2-3 tbsp coconut sugar


  • Preheat the oven to 350 F. Line a 12-cup muffin pan with liners and spray them with cooking oil.
  • In a food processor, blend ½ cup pistachios on low for 30 – 40 seconds or until you get mostly fine pistachios (like grainy almond flour) and some of bigger pieces **
  • Add in the dry ingredients, almond flour, baking soda cinnamon and coconut sugar, if using any.
  • 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.
  • In the same blender, Pulse ¼ cup pistachios. Bigger chunks since this will be for toppings. Set aside.
  • Scoop the mixture in the prepared muffin pan. Fill close to the top (it will make 10 – 11 muffins)
  • Sprinkle a generous amount of pistachios on top.
  • Bake 20 – 23 min or until a toothpick comes out clean after inserting in the middle.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.