Description
These healthy Pistachio Muffins are a great way to start your day. They’re nutty and tender with a sweet pistachio flavor.
Ingredients
Scale
- 1 cup (120 grams) pistachios (raw, unsalted)
- 1 1/2 cup (168 grams) blanched almond flour
- 1/4 cup tapioca flour (30 grams)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup (45 grams) coconut sugar
- 1 teaspoon cardamom
- 1 Tablespoon (14 grams) coconut oil, solid, room temperature
- 1 pastured egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened coconut milk or other non-dairy milk
- 9 teaspoons coconut sugar for topping
- 9 teaspoons chopped pistachio nuts for topping
Instructions
- Preheat oven to 350F. Line a muffin tin with 9 liners.
- Place the pistachios in a food processor. Pulse to coarsely chop.
- Add almond flour, tapioca flour, baking powder, baking soda, salt, coconut sugar, and cardamom. Process until combined.
- Add the 1 tablespoon of coconut oil and pulse about 20 times to cut the oil into the flour.
- Add the egg, vanilla, and milk.
- Process until combined. Don’t overprocess. It will be thick like cookie dough.
- Divide the batter evenly into the 9 muffin cups. I use a cookie scoop.
- Sprinkle 1 teaspoon coconut sugar on the top of each muffin. Then sprinkle 1 teaspoon of chopped pistachio nuts. Press down gently with the back of a spoon to prevent the nuts from falling off.
- Bake for 25-30 minutes until tester comes out clean.
- Transfer to a cooling rack, let cool 15 minutes and enjoy!!
- Store covered at room temperature for 3 days, or in the refrigerator for 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Process, Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free