Pistachio Muffins with secret ingredient

Pistachio Nut Muffins with secret ingredient
Makes 9 muffins

1 Cup Shelled, Toasted Pistachios, Divided

1-1/2 Cups Oat Bran or Whole Wheat Flour

1/4 cup of Spinach

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Lemon Zest (optional)
1/3 Cup Maple Syrup

1/4 Cup Unsweetened Applesauce (originally Canola Oil)

1/2 Cup Unsweetened Applesauce

1 Teaspoon Vanilla Extract

Preheat your oven to 400 degrees, and either lightly spray or line 9 standard muffin tins with paper wrappers. Set aside.

Dry Ingredients:

- Place 1/2 cup of the pistachios, along with 1/2 cup of the flour and all of the spinach in a blender or food processor. Pulse the mixture until you achieve a coarse but even meal. Transfer into a large mixing bowl.

- Add the remaining 1 cup of oat bran (or flour) and 1/2 cup of pistachios (crushed), plus the baking powder, baking soda, and lemon zest. Stir to evenly.

Wet Ingredients:

- Whisk together the applesauce, maple syrup and vanilla before pouring these wet ingredients into the bowl of dry ingredients. Stir to bring the batter together as little as possible … don’t overwork it (or you may end up with tough muffins).

- Spoon batter into the muffin tins

- Put muffins into the oven and immediately reduce the heat to 375 degrees. 

- Bake for 20 minutes, until golden brown on top and a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 10 minutes in the pan before transferring to a wire rack.

Makes 9 Muffins
Modified from bittersweetblog.net