Lime, Zucchini & Pistachio Muffins

Adapted from Lemon Zucchini Muffins

Sweet Potato Brownies

I have always wanted to try making a zucchini cake because I have had them at coffee shops and restaurants and they are by far my favourite. My grandma used to make a chocolate zucchini cake that was absolutely delicious. So I was inspired to try my hand at lime, zucchini & pistachio muffins.

The best part about these muffins (besides the fact that they are so delicious I want to call them cupcakes instead) are all of the extra health benefits from the different ingredients. The pistachios add some extra protien, the Greek yoghurt and coconut oil add essential, healthy fats, and the zucchini adds a lot including vitamin C, antioxidants and potassium.


For the Muffins!

For the Glaze!


For the Muffins!

  1. Prepare two muffin tins with cooking spray or muffin liners to prevent the muffins sticking. (I prefer to use a non-stick pan so I don't need muffin liners)
  2. Preheat the oven to 170C/340F.
  3. Crack the eggs into a large bowl and beat them gently with a whisk.
  4. Add in the brown sugar, oil Greek yoghurt, vanilla essence, lime zest and juice and whisk until well combined.
  5. Grate the zucchini. Place the grated zucchini inside a normal dish towel and squeeze over the sink so that most of the liquid comes out. Then stir in the grated zucchini.
  6. Sift the spelt flour, baking powder, baking soda, and cinnamon into the large bowl and then fold it into the wet ingredients.
  7. Remove the pistachio nuts from their shells and chop them. Mix most of them into the batter but save a few to sprinkle on top of the muffins at the end.
  8. Using two spoons or a cup measure, scoop the mixture into the muffin tins. I used a quarter cup measure and it worked perfectly!
  9. Place the muffin tins in the oven and bake for 20-25 minutes. Turn them around about halfway through to bake it evenly. If you stick a butter knife or toothpick into one of the muffins and it comes out clean, then the muffins are done.
  10. Let the muffins cool completely and in the meantime make the glaze.

For the Glaze!

  1. Beat the cream cheese, coconut oil, lime juice and zest together until well combined.
  2. Stir in the icing sugar about a half a cup at a time until you get the desired consistency (about 2 cups). You want the glaze to sit nicely on top of the muffins without sliding down the sides.
  3. Once the cakes are completely cooled you can spread the icing on top and sprinkle some extra pistachios and lime zest for decoration.

Makes 24 yummy muffins!



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