Recipes for baking have always been a big focus of mine. So I’ve been very excited to test out new cupcake and muffin recipes, like these vegan pistachio cupcakes… And I think I’ve found my new favorite muffin: vegan pistachio muffins!

Let’s talk about these muffins.

I enjoyed creating homemade pistachio muffins and decided to experiment with vegan pistachio muffins. The final result was so incredible that I had to double the quantity and freeze half of it! You can bake your muffins plain or add chocolate chips for additional sweetness in each mouthful.

These muffins are delicious as a breakfast, after-school snack, or dessert! I like to serve my muffins with a dollop of delicious jam or a scoop of creamy pudding. While I prefer pistachio in my muffins, chocolates, blueberries, or anything else your heart wants can easily be substituted!

They’re quite soft and fluffy, and they’re incredibly pleasurable to eat. Moreover, this vegan pistachio muffin recipe is incredibly simple, using only some simple ingredients that you most likely already have in your kitchen. 

Continue reading if you’re interested in learning how to prepare these vegan pistachio muffins.

Are vegan muffins healthy?

Not only are these pistachio muffins delicious and enjoyable to eat, but they are also highly nutritious. The Pistacia vera tree’s edible seeds are rich in protein, fiber, and antioxidants, as well as healthful fats. They’re also tasty, versatile, and pleasant to consume.

They also contain several critical nutrients that can help with weight loss, heart health, and digestive health. Humans have been consuming pistachios since 7000 B.C. They’re now widely used in a variety of meals, including desserts and ice cream.

Notably, pistachios are an excellent source of vitamin B6. Vitamin B6 is required for a variety of body activities, including blood sugar management and the synthesis of hemoglobin, an oxygen-carrying protein in red blood cells. In addition, one ounce of pistachios has more potassium than a huge banana.

Their health benefits may include weight loss, reduced cholesterol & blood sugar levels, as well as better gastrointestinal, blood vessel, and eye health.

Therefore, including pistachios in your diet is an excellent way to improve your overall health.

Are pistachio muffins vegan?

Yes! You can prepare these vegan pistachio muffins at home if you want to ensure your pistachio muffins are vegan! It’s much healthier than store-bought options.

Because although labeled explicitly as vegan, the majority of desserts found in supermarkets are not vegan. If you want to be certain, you can always examine the ingredients to determine whether they are plant-based.

How to make vegan pistachio muffins?

As I stated above, these Vegan Pistachio Muffins are incredibly easy and simple to prepare. You’ll require the following few pantry ingredients and steps to follow:

ingredients for pistachio muffins in bowls on grey background

Vegan pistachio muffin recipe:

  • Roasted pistachios, shelled
  • Orange juice
  • Coconut oil, melted
  • Flaxseeds
  • Orange zest
  • Vanilla
  • Gluten-free flour
  • Almond flour
  • Cane sugar
  • Baking powder
  • Salt

pistachio muffins in white bowl on a wooden board

Directions

  1. Preheat the oven to 375℉. Spray a 12-count muffin pan with nonstick spray, or line with cupcake liners and lightly spray with oil. Set aside.
  2. Place pistachios in a blender or food processor and finely chop. Set aside.
  3. Combine orange juice, coconut oil, orange zest, vanilla, and ground flaxseeds in a bowl.
  4. Mix gluten-free flour, almond flour, sugar, baking powder, salt, and pistachio in a large bowl.
  5. Mix the orange juice mixture with the dry ingredients into a smooth batter.
  6. Spoon the batter into the prepared muffin pan, filling them.
  7. Bake for 25-30 minutes or until a fork inserted into the center comes out clean. Enjoy!

Pistachio muffins in pan

How to store muffins?

As I said before, these muffins make fantastic leftovers. As a result, you may be wondering how to keep them effectively. First, let the muffins cool completely before proceeding. Keeping them in an airtight jar on the counter for up to 48 hours is fine if you’re going to eat them all.

Keep them in the fridge in an airtight container for up to a week. You can also freeze them in a freezer bag or an airtight container. Remove any air from the bag before freezing it for 3–4 months. Then, simply thaw one of your muffins on the countertop or warm it in the microwave when you are ready to eat it.

Recipe notes:

  • This vegan pistachio muffin recipe can also be made with vegan butter rather than coconut oil.
  • Any unsweetened plant milk, like almond milk, cashew milk, oat milk, rice milk, or coconut milk, can be used in place of orange juice.
  • Please remember that the quantity of plant milk you use will almost certainly need to be adjusted.
  • I’ve never tried this recipe with a different sort of flour, but it should work.
  • Although salt isn’t a must, it does improve the flavor of the vegan pistachio muffins.
  • To make these vegan pistachio muffins crunchier, top them with chopped pistachios before baking. If you want less crunchy muffins, omit them. The pistachios give the muffins a pleasant flavor and texture, but you can still taste the nuts because of the pistachio batter.

Give these Vegan Pistachio Muffins recipe a try. I hope you like and enjoy them. Don’t forget to share your feedback in the comments!

More vegan muffin recipes:

Hummingbird Muffins

Cranberry Muffins

Blueberry Muffins

Apple Muffins

Banana Muffins

Corn Muffins

pistachio muffins overlay in muffin pan

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Vegan Pistachio Muffins on a wooden board

Vegan Pistachio Muffins

Everything is great about these delicious vegan Pistachio Muffins!  It's a go-to muffin recipe with few ingredients, no eggs or dairy, less sugar than other recipes, packed with more healthy ingredients, a rich pistachio flavor, soft buttery texture, aesthetic appeal. A pistachio lover's dream!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: Vegan Pistachio Muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 12 servings
Calories: 304kcal

Ingredients

Instructions

  • Preheat the oven to 375℉. Spray a 12-count muffin pan with nonstick spray, or line with cupcake liners and lightly spray with oil. Set aside.
  • Place pistachios in a blender or food processor and finely chop. Set aside.
  • Combine orange juice, coconut oil, orange zest, vanilla, and ground flaxseeds in a bowl.
  • Mix gluten-free flour, almond flour, sugar, baking powder, salt, and pistachio in a large bowl.
  • Mix the orange juice mixture with the dry ingredients into a smooth batter.
  • Spoon the batter into the prepared muffin pan, filling them.
  • Bake for 25-30 minutes or until a fork inserted into the center comes out clean. Enjoy!

Nutrition

Calories: 304kcal | Carbohydrates: 33g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 120mg | Potassium: 210mg | Fiber: 4g | Sugar: 20g | Vitamin A: 106IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 2mg