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Yield: 12 generous muffins.

• 2 cups whole wheat flour
• ¾ tsp baking soda
• ½ tsp salt
• ½ cup white granulated sugar
• ½ cup brown sugar, packed
• ¼ cup butter
• ½ cup Egg Beaters
• 4 medium-sized, ripe bananas
• 1/3 cup fat free sour cream (such as Breakstone’s)
• 1/8 tsp ground cardamom (or you may substitute
one tsp vanilla extract)

• ½ cup pistachio nuts, chopped

Preheat oven to 350ºF.

In a medium sized bowl, combine flour, baking soda, and table salt, stirring with a whisk. Set aside.

In a large bowl, combine the sugars and the butter and beat with hand mixer until well-blended. Add the Egg Beaters to the sugar/butter mixture and beat well. Add the banana, sour cream, and cardamom and beat until well-blended. Then, add the flour mixture and beat at a low speed, just until moist. Stir in pistachios, making sure that they are incorporated evenly throughout the batter.

Spray muffin tin with non-stick cooking spray (such as Pam). Distribute batter evenly among the 12 muffin tins. Place in oven for ~17 minutes and check for done-ness. Muffins are done when a toothpick inserted into the center of each muffin comes out clean.

1 muffin = 120 g, 336 kcal, 9 g protein, 48 g CHO, 14 g total fat (3.3 g Sat, 6.9 g Monounsat, 3.3 g Polyunsat), 11 mg cholesterol
Penn State Pistachio Heart Health Recipes


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