Pistachio Muffins (Protein, Almond Flour, Chocolate Chips)
These protein pistachio muffins with almond flour and chocolate chips feature high-domed tops and a vanilla glaze for a bakery-style treat. Made with Greek yogurt and protein powder, they’re moist, healthy, and gluten-free adaptable. The perfect balance of nutty pistachio flavor and chocolate!
These protein pistachio muffins strike the perfect balance between a bakery treat and wholesome ingredients. And they can easily be made gluten-free without that sandy texture. After multiple test batches, I’ve perfected the combination of almond flour, vanilla protein powder, and Greek yogurt that creates an incredibly moist texture while boosting the protein content. The delicate pistachio flavor gets enhanced with just a touch of almond extract and almond flour – my secret for rich, nutty taste without requiring cups of expensive pistachios.
Each muffin features a perfectly domed top with melty chocolate chunks throughout and a light vanilla glaze that makes them look professionally made. My family requests these weekly for breakfast and snacks because they’re satisfying without being overly sweet. The best part? They stay fresh for days, making them perfect for meal prep and busy mornings when you need something substantial that still feels like a treat.
Why You’ll Love This Protein Pistachio Muffins Recipe
- Bakery-style appearance: These muffins rise with beautiful high domes and a professional-looking glaze that will impress everyone.
- Protein-packed satisfaction: With Greek yogurt, almond flour, and vanilla protein powder, these muffins keep you full much longer than regular versions.
- Perfectly balanced flavor: The combination of pistachios, almond extract, and chocolate chunks creates an irresistible nutty-sweet profile.
- Versatile for any diet: Easily adapt these muffins to be fully gluten-free while maintaining their moist, tender crumb.
Ingredients & Substitutions
Here is everything you need to make protein pistachio muffins with almond flour:
Greek Yogurt: Adds moisture and protein. Swap with dairy-free yogurt if needed. You can also use sour cream or ricotta cheese for an even richer flavor.
Avocado Oil: Creates that tender crumb. Light olive oil, and melted coconut oil work too.
Cane Sugar: Just enough sweetness. I’ve tried coconut sugar with great results.
Milk: Any kind works here – I use almond milk.
Vanilla Extract: Enhances everything. Don’t skimp!
Almond Extract: The secret to boosting pistachio flavor without tons of nuts.
Eggs: Gives structure for those high domes.
Vanilla Protein Powder: Adds a protein boost and flavor. I love using this nut-based organic vanilla protein powder.
Almond Flour: Makes these super moist and adds protein and reduces the carbs. Here are some additional flour options.
All-Purpose Flour: Provides structure when added to the almond flour. Use GF blend if needed.
Baking Powder & Baking Soda: You’ll need both for that bakery rise.
Pistachios: For that true pistachio flavor and pretty color.
Chocolate Chunks: You can use any variety of semi-sweet chocolate chips or dark chocolate chips that you like. I say, go for chunks over chips – those puddles of chocolate are worth it.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking blend.
Dairy-Free: Swap the Greek yogurt for coconut yogurt and use any plant-based milk in both the batter and glaze.
Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) and use plant-based yogurt, milk, and protein powder.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Protein Pistachio Muffins Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Muffin Batter
Preheat your oven to 450°F (for the initial heat boost). In a large mixing bowl, combine 1/3 cup Greek yogurt, 1/3 cup avocado oil, 2/3 cup cane sugar, 1/4 cup milk, 2 teaspoons vanilla extract, and 1/4 teaspoon almond extract. Whisk until smooth and well combined. Add 3 eggs and whisk again until the mixture is completely smooth.
To the same bowl, add 1-1/2 cups almond flour, 1/2 cup vanilla protein powder, 3/4 cup all-purpose flour (or gluten-free flour blend), 1-1/2 teaspoons baking powder, and 1/2 teaspoon baking soda. Whisk gently until just combined and no dry spots remain. Be careful not to overmix, as this can make the muffins tough.
Add 1 cup of chocolate chunks to the batter and fold gently with a spatula until evenly distributed throughout the batter.
Step 2: Fill Muffin Cups and Add Toppings
Line a 12-cup muffin tin with paper liners and spray them lightly with non-stick spray. Fill each cup almost to the top, allowing the batter to mound slightly in the middle for that bakery-style dome. Finely chop 1/4 cup pistachios and sprinkle them generously over the tops of the muffins. If desired, press a few additional chocolate chunks into the tops.
Step 3: Bake with Heat Boost Method
Bake at 450°F for the first 5 minutes (this initial high heat helps create those beautiful domed tops), then reduce the temperature to 350°F without opening the oven door. Continue baking for 12-15 minutes or until the muffins are lightly golden around the edges and a toothpick inserted in the center comes out with just a few moist crumbs. Be careful not to overbake.
Step 4: Cool and Glaze
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, prepare the glaze by mixing 1/2 cup powdered cane sugar with 1/4 teaspoon vanilla extract and 1 tablespoon milk. Add more milk, a little at a time if needed, until you reach a thick but pourable consistency. Drizzle the glaze over the cooled muffins and allow it to set before serving.
My Expert Recipe Tips
Use the heat boost method: Start hot, then lower the temp without opening the oven. Game-changer for that dome top!
Don’t skip the almond extract: Even that tiny amount makes these taste like pure pistachio goodness.
Spray your paper liners: Learned this one the hard way – no stuck muffins!
Chop your own chocolate: Rough chunks create better chocolate distribution than uniform chips.
Delicious Serving Suggestions
- Warm with a pat of butter: I like to warm these slightly before serving with a small pat of salted butter. You’ll love how the salt enhances both the pistachio and chocolate flavors.
- Paired with Greek yogurt: Serve alongside a dollop of Greek yogurt drizzled with honey for a protein-packed breakfast. The tangy yogurt balances the sweetness of the muffins perfectly.
- Coffee shop style: Cut in half and griddle the cut sides in a bit of butter until golden. You’ll love this trick because it creates a crispy exterior while keeping the inside tender.
- Holiday breakfast platter: Arrange on a platter with fresh fruit for holiday mornings or brunch gatherings. The beautiful green pistachios make these especially festive for Christmas or spring celebrations.
Frequently Asked Questions
Do you love chocolate and pistachios? Check out more of my easy pistachio recipes:
- Dubai Pistachio Brownies (Easy, Gluten-Free Chex)
- Pistachio Cookies (Easy, Gluten-Free, Chocolate Chip)
- Dubai Pistachio Chocolate Bars with Chex (No-Bake, Easy)
- Pistachio Chocolate Protein Smoothie with Cottage Cheese
- Pistachio Chocolate Ice Cream (High-Protein, No Churn)
Pistachio Muffins (Protein, Almond Flour, Chocolate Chips)
Ingredients
- 1/3 cup greek yogurt
- 1/3 cup avocado oil
- 2/3 cup cane sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 eggs
- 1-1/2 cups almond flour (168g)
- 1/2 cup vanilla protein powder (60g)
- 3/4 cup all-purpose flour (90g)
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup chopped pistachios
- 1 cup chocolate chunks
Glaze:
- 1/2 cup powdered cane sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 450°F (for the initial heat boost). In a large mixing bowl, combine 1/3 cup Greek yogurt, 1/3 cup avocado oil, 2/3 cup cane sugar, 1/4 cup milk, 2 teaspoons vanilla extract, and 1/4 teaspoon almond extract. Whisk until smooth and well combined. Add 3 eggs and whisk again until the mixture is completely smooth.
- To the same bowl, add 1-1/2 cups almond flour, 1/2 cup vanilla protein powder, 3/4 cup all-purpose flour (or gluten-free flour blend), 1-1/2 teaspoons baking powder, and 1/2 teaspoon baking soda. Whisk gently until just combined and no dry spots remain. Be careful not to overmix, as this can make the muffins tough.
- Add 1 cup of chocolate chunks to the batter and fold gently with a spatula until evenly distributed throughout the batter.
- Line a 12-cup muffin tin with paper liners and spray them lightly with non-stick spray. Fill each cup almost to the top, allowing the batter to mound slightly in the middle for that bakery-style dome. Finely chop 1/4 cup pistachios and sprinkle them generously over the tops of the muffins. If desired, press a few additional chocolate chunks into the tops.
- Bake at 450°F for the first 5 minutes (this initial high heat helps create those beautiful domed tops), then reduce the temperature to 350°F without opening the oven door. Continue baking for 12-15 minutes or until the muffins are lightly golden around the edges and a toothpick inserted in the center comes out with just a few moist crumbs. Be careful not to overbake.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, prepare the glaze by mixing 1/2 cup powdered cane sugar with 1/4 teaspoon vanilla extract and 1 tablespoon milk. Add more milk, a little at a time if needed, until you reach a thick but pourable consistency. Drizzle the glaze over the cooled muffins and allow it to set before serving.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
Wow, wow, wow!! These turned really moist and have the high dome on top. I love pistachios and these had tons of flavor.
Hi Marie, thank you for the review! I love the high dome, too 🙂
These muffins have the most delicious flavor!! Just enough pistachio and sweetness on top 🙂 I hope you enjoy making them!