Description
Fluffy, flavorful pistachio muffins made with wholesome ingredients like almond flour, maple syrup, and plant-based milk for a nutritious twist on a bakery classic.
Ingredients
1 cup unsalted shelled pistachios
1 cup almond flour
1 cup all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
⅓ cup maple syrup
⅓ cup plant-based milk
¼ cup avocado oil
1 tsp vanilla bean paste
Instructions
Preheat oven to 350°F (175°C) and line a muffin tray.
Finely chop pistachios in a processor.
Whisk dry ingredients including chopped pistachios in a large bowl.
Whisk wet ingredients separately, then mix into dry mixture gently.
Spoon batter into muffin cups, top with extra pistachios.
Bake 22–25 minutes or until golden brown.
Cool for 5 minutes then transfer to a wire rack.
Notes
For stronger pistachio flavor, toast the nuts before use.
Muffins can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: pistachio muffins, healthy muffins, almond flour muffins, protein breakfast