Lemon Zucchini Pistachio Muffins

36364548_871370169740275_2441581847126212608_o.jpgI have really enjoyed playing with some unique flavor combos this summer. One week I got especially excited to make some different flavored quick breads. Orange Rhubarb. Espresso Banana. Rose Cardamom. And a Lime Zucchini Pistachio Loaf. This last one especially intrigued me and market goers alike. So I saw something for some similar muffins and had to give them a go.

Did I mention last week my new found love of cardamom?

After watching it on baking shows the past year, I finally purchased it. The smell alone is intoxicating. The flavor is even better.

So these muffins have it all virtually. Zucchini. Tangy Lemon. Pistachios. Cardamom. But they all compliment each other wonderfully. At least that is my opinion. And they are lovely, I have really grown found of adding pistachios and injecting some color with it’s beautiful green hues.

If you are feeling adventure, try this. It is PACKED with flavor.

Lemon Zucchini Pistachio Muffins

• 3/4 cup almond flour
• 3 tbsp coconut flour
• 1/4 cup coconut sugar
• ¼ cup maple sugar
• 1/2 tsp ground cardamom
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• ¼ cup butter, melted
• 1 egg, beaten
• 1 tsp freshly grated lemon zest
• 1 tsp vanilla extract
• 2 cups shredded zucchini
• 1/3 cup roasted, salted pistachios, chopped
• 1 cup organic powdered sugar
• 2 tbsp lemon juice
• 1/2 tsp freshly grated lemon zest
• 1/3 cup chopped pistachios, if desired

Instructions: Preheat oven to 350. Line your muffin tin with papers.

In a bowl mix the dry ingredients: almond flour, coconut flour, maple sugar, coconut sugar, cardamom, baking powder, baking soda, and salt. Add melted butter, egg, lemon zest and vanilla. Mix until just combined. Fold in zucchini and pistachios.

Use a scoop and fill muffin tins 3/4 full. Bake for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes. Remove the muffins and place them on a cooling rack.

Glaze: Beat organic powdered sugar, lemon juice and lemon zest. Spoon a little of it onto cooled muffins. Garnish with pistachios. Eat and enjoy!



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