Reduced Sugar Raspberry Pistachio Muffins Recipe

Low Sugar Raspberry Pistachio Muffins

Sweet low sugar treats are the trend this summer! This batch of guilt-free muffins has jammy fresh raspberry and an added crunch with pistachios. Try this recipe on your next weekend brunch with friends, or as a great meal prep item for the family. Weekends are made for brunching in sweet style. A simple treat good enough to eat!
By Lisa of @BeautyByBenz


Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins 
Servings: 12 servings


  • 1 cup unsalted pistachios 
  • 1 stick of unsalted butter (room temperature) 
  • 1 ½ cups Purecane™ zero-calorie Baking Sweetener 
  • 1 teaspoon vanilla extract 
  • 1 cup all-purpose flour 
  • 1 pint of fresh raspberries (about 1 ½ cups) 
  • 4 eggs
  • 2 teaspoons baking powder
  • ¾ cup unsweetened almond milk (or milk of choice) 
  • Pinch of salt
  • Optional: ½ tablespoon Purecane™ zero-calorie Brown Sweetener for garnish

 Raspberry Pistachio Muffins Recipe for Low Sugar Diets


  1. Preheat the oven to 375°F. Line your muffin tins with cupcake liners or grease with butter or non-stick spray. 
  2. By hand, or using a hand mixer, mix the butter  and 1½ cups of Purecane™ zero-calorie Baking Sweetener together until just combined. 
  3. Add in the wet ingredients (vanilla extract, eggs and milk). Stir to combine.  
  4. Add in the dry ingredients until well combined (salt, flour, and baking powder). 
  5. Add the raspberries and pistachios. Stir until just combined, but be careful not to overmix. 
  6. Pour your batter into the muffin tins. Bake for 25-30 minutes, until muffins are golden brown and a toothpick inserted in the middle comes out clean. 
  7. Remove from the oven. Optional: Lightly dust the top with a ½ tablespoon of Purecane™ zero-calorie Brown Sweetener for garnish while the muffins are still warm from the oven. 
  8. Allow to cool slightly before serving. Enjoy!