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!
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Servings: 12 servings
Calories: 304kcal
Ingredients
- 1 1/2 cups roasted pistachios shelled
- 1 cup orange juice
- 1/3 cup coconut oil melted
- 2 tablespoons ground flaxseeds
- 1 teaspoon orange zest
- 1 teaspoon vanilla
- 1 cup all purpose gluten-free flour
- 1 cup almond flour
- 1 cup organic cane sugar
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
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