Pistachio Muffins

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.

Course Dessert

Cuisine American

Keyword easy pistachio muffins, healthy pistachio muffins, how to make pistachio muffins, pistachio muffins recipe, vegan pistachio muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 206kcal

Author Gunjan

Ingredients

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

Instructions

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!

Notes

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.

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 about 10 minutes or oven toast them for 5 minutes or microwave for 10-12 seconds.

Nutrition