Description
Delicious and nutritious bakery-style pistachio muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup maple crystals
- 2 cups oat flour
- 1 cup gluten-free flour
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- 2 tablespoons ground flaxseed
- a pinch of vanilla bean powder
- ½ cup pistachio butter
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- ½ cup unsweetened applesauce
- 6 tablespoons water
- 2 teaspoons natural green food coloring
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat your oven to 425°F (220°C) and line a muffin pan with paper liners.
- In a mixing bowl, whisk together maple crystals, oat flour, gluten-free flour, baking soda, baking powder, ground flaxseed, and vanilla bean powder.
- In another bowl, mix pistachio butter, unsweetened soy milk, apple cider vinegar, unsweetened applesauce, water, natural green food coloring, vanilla extract, and almond extract until smooth.
- Gently pour the wet mixture into the dry ingredients and stir until just mixed.
- Let the batter rest for 5 minutes to hydrate the ingredients.
- Fill the muffin cups to the very top for a tall dome.
- Bake at 425°F for 5 minutes, then reduce temperature to 350°F (175°C) and bake for another 12-15 minutes.
- Cool muffins in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, avoid overmixing and ensure your baking soda and powder are fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg