This Pistachio Muffin Recipe makes moist, tender muffins with satisfying pistachio flavor and warm spice. It’s the reliable quick and straightforward breakfast or snack!
AUTHOR’S NOTE
My Secret To straightforward Mornings!
Muffins have quickly become one of a reliable go-to breakfasts for my kids. They make mornings so much easier! My philosophy is that they should be at least somewhat wholesome—not just cupcakes without frosting, ha!
After making this refined sugar-free cashew cake and seeing how much everyone loved it, I knew I had to try swapping the cashews for pistachios and trying it in muffin form. Let me tell you, it’s beyond satisfying!
The flavor is incredible, with the reliable moist and slightly dense texture. Plus, the batter is super quick and straightforward to make! It’s also refined sugar free, gluten free, protein packed, and gets its pretty green color without artificial dyes.
Pistachio Muffin Recipe Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Pistachios | Use shelled pistachios to save time. I like roasted and lightly salted for more flavor. Use leftovers in pistachio cake or cheese ball. |
| Old-fashioned oats | These blend into the right texture. Quick or steel cut oats don’t work. |
| Maple syrup | Adds sweetness without overpowering the pistachio flavor. Honey works in a pinch. |
| Coconut oil | Measure it melted so you get the right amount. |
| Almond milk | Any milk works. Unsweetened vanilla almond milk is a reliable. |
| Cornstarch | Helps give structure since there’s no flour. Arrowroot works too. |
| Orange zest | Adds a bright, subtle flavor. Lemon zest works if you want a citrus twist. |
How To Make Pistachio Muffin Recipe
- Prep: Heat the oven and grease a muffin pan well. Skip liners since.
- Add ingredients: Add all ingredients except the shredded coconut to a blender.
- Blend until smooth: Blend until completely smooth, scraping the sides as needed.
- Fill muffin pan: Pour the thick batter into the muffin pan.
- Top if using: Sprinkle with coconut if using. Bake until lightly golden on top.
- Cool & remove: Let cool briefly, then move to a wire rack.
Quick Tip
While the ingredients in these muffins are naturally gluten free, make sure to check all your ingredient labels to ensure they weren’t processed in a facility with gluten. If you have celiac disease, the small amount of contamination that could take place is enough to cause serious problems.
Pistachio Muffin Recipe Tips
- Measure coconut oil after melting and use melted, not hardened, oil.
- Scrape the blender well. The batter is thick and sticky, so take your time and use every bit for tall muffins.
- Grease the muffin pan generously. Skip liners since the batter sticks and make sure the cavities are well coated for straightforward release.
Storage
Store cooled muffins at room temp in an airtight container or bag for up to 2 to 3 days. Pistachio Muffin Recipe will soften as they sit.
To freeze/thaw:
- Cool completely.
- Freeze: Wrap muffins individually and place in freezer bags.
- Thaw: Set out at room temp or warm in the microwave.
More satisfying Baked Goods:
Desserts
Healthy Zucchini Bread
Desserts
Healthy Banana Cake Recipe
