These soft and moist, healthy Pistachio Muffins are made from scratch with oat flour and real pistachios. It’s easy, vegan, oil free and freezer friendly.
Pistachios are very nutritious and quite versatile. It’s very commonly used in
Indian traditional sweets. Every year during festival season, I always make pistachio recipes.
I love pistachio nuts and some of my famous pistachio recipes are pistachio cake and pistachio cookies.
This healthy nut always amazes me with its beautiful color and sweet nutty flavor.
I love to bake my vegan gingerbread muffins during holidays too.
Health benefits of pistachios
They are packed with antioxidant and are low in calories along with being high in protein. It is said that pistachios also aid in weight loss and helps in promoting healthy gut bacteria. Its very good for lowering blood sugar and helps manage blood pressure too if consumed in raw form.
Ingredients for pistachio muffins recipe
I made 9 bakery style pistachio muffins with only 9 simple ingredients. Its soft, moist and so fluffy with perfect sweetness in every bite.
Pistachios – make sure to sue raw pistachios that’s unsalted and the shells are removed.
Oat flour – I love baking with oat flour. It enhances the nutrition and taste of my desserts.
Banana -this sweetened my vegan pistachio muffins perfectly and also substitutes eggs so nicely.
Maple syrup – I added it to balance the sweetness of these muffins with the pistachio flavor.
Oat milk – any dairy free milk can be used in this recipe.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make Pistachio Muffins
Firstly, I ground the pistachios in the food processor and kept it aside.
Secondly, I combined oat flour, ground pistachio, baking powder, salt and cardamom together and mixed it very well.
Next, I mashed the banana with the help of a food masher.
Then, in the flour mixture, I added mashed banana, maple syrup, vanilla extract and oat milk into it.
Thereafter, I whipped it into a sticky batter.
Afterwards, with the help of an ice cream scoop, I filled 9 muffin cups upto ¾ and topped it with remaining crushed pistachios.
Then, I baked it in the middle rack of the preheat oven at 350-degree Fahrenheit and baked it for 20-25 minutes.
Once done, I turned off the oven and took it out to cool down.
Later we all enjoyed it thoroughly.
I also froze few to enjoy later and that worked well too.
I am so happy that I made these pistachio muffins without any store-bought pistachio pudding mix nor did I use any food color. These muffins are made from all natural and healthy ingredients and the beautiful color took into effect on its own along with the most delightful taste in each bite.
How to store:
Room temperature – you may keep them in the room temperature in a container for about 1 day and enjoy it as is or microwave for 5 seconds.
Refrigerator – these can be refrigerated in an air tight container for about 2 weeks. Oven toast for 5 minutes or microwave for 10 seconds before serving.
Freeze – once cooled at room temperature place them in a Ziploc bag in a single layer and freeze for about 3 months. Re-bake at 350-degree Fahrenheit for 10 minutes or oven toast them for 5 minutes or microwave for 10-12 seconds.
- Make sure to grind extra pistachios and measure it to 1 cup after grinding. Keep aside the rest for garnishing.
- While whipping up the batter do not over mix. Also, it is important to keep the baking time in mind so it does not burn from the bottom.
- Most importantly, garnish each muffin with the crushed pistachios before baking for the best results.
No! I did not use any food color or dye in my recipe. I only used raw pistachios so that these muffins can take up the natural color. All my ingredients are natural and very healthy.
The beautiful bright color is because of the raw pistachio topping. I did not use any store-bought pudding mix neither did I use any food color or any green ingredient in my muffin recipe. I used organic raw pistachios and oat flour as the base and sweetened it with banana and maple syrup.
These muffins are made from oat flour and not from all-purpose flour so it’s a bit different form other muffin. They rise very well and are very soft and moist from inside. But the way these pistachio muffins rise and form a top is slightly different. However, I guarantee it tastes the best.
Since I topped them with crushed pistachios these muffins have crunchy tops with soft and fluffy texture inside.
My other vegan muffin recipes are:
Vegan Pumpkin Muffins
Vegan Chocolate Muffins
Chocolate Chip Muffins
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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- 1 1/4 cup raw pistachios (unsalted, unroasted and shells removed)
- 1 cup oat flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cardamom powder
- 1 large ripe banana (mashed)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp oat milk
- Preheat oven at 350-degree Fahrenheit and prepare a regular sized muffin tray with muffin liners.
- In a food processor, crush pistachios to finely chopped consistency. (It should not be super fine powder and should not be butter as well, only finely chopped or coursed powdered texture).
- Measure 1 cup crushed pistachio and combine it in a large mixing bowl. Keep aside the rest of the crushed pistachios for garnishing. In the same bowl along with 1 cup crushed pistachios combine oat flour, baking powder, cardamom powder and salt. Mix it very well.
- In the flour mixture, whip in mashed banana, maple syrup, vanilla extract and oat milk and form a sticky but pouring consistency batter.
- With help of an ice cream scoop fill ¾ of the muffin cups with the batter. Top each of them generously the remaining crushed pistachios.
- Place it in the middle rack of the oven and bake for 20-25 minutes. Do not over bake. Turn off the oven and take it out. Place the muffin tray on a flat counter for 5 minutes to cool down without disturbing. Then, take out the muffins gently from the tray along with its liners and let them cool down on a cookie rack. Enjoy!
- This recipe makes 9 regular size muffins. You may also make 6 large or jumbo-sized muffins if desired. Baking time may vary but do not exceed 30 minutes.
- When grinding pistachios make sure to grind a little extra so that after you take out 1 cup of it to be mixed into the batter, you have enough crushed pistachios for garnishing. It’s important to garnish these muffins with crushed pistachios for the best results.
- Use ripe banana for this recipe and not over ripe banana because over ripe banana may taste a bit bitter after baking.
- Room temperature – you may keep them in the room temperature in a container for about 1 day and enjoy it as is or microwave for 5 seconds.
- Refrigerator – these can be refrigerated in an air tight container for about 2 weeks. Oven toast for 5 minutes or microwave for 10 seconds before serving.
- Freeze – once cooled at room temperature place them in a Ziploc bag in a single layer and freeze for about 3 months. Re-bake at 350-degree Fahrenheit for about 10 minutes or oven toast them for 5 minutes or microwave for 10-12 seconds.
I love all of the pistachios in these muffins! It’s such an incredible flavor for a muffin. Looking forward to making these.
This was amazing and such a treat! Thank you! Everyone in my family loved it.
Claudia Lamascolo says
There was a big hit here and big fans of pistachio we loved the recipe!
I love all things pistachio, so when I found this muffin recipe I knew I had to make them ASAP! They were perfect for breakfast.
so good right? Happy that you liked these muffins.
Gina Abernathy says
Easy to made and fantastic!
Thank you Gina!
So pretty and perfect for pistachio lovers! Love that it adds a little extra protein and fiber to breakfast!
Thank you Michelle!