Vegan Pistachio Muffins

I ground the pistachios in the food processor and kept it aside.

I combined oat flour, ground pistachio, baking powder, salt and cardamom together and mixed it very well.

Then, in the flour mixture, I added mashed banana, maple syrup, vanilla extract and oat milk into it.

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.

I baked it in the middle rack of the preheat oven at 350-degree Fahrenheit and baked it for 20-25 minutes.