Description
Delicious, nutty, and moist vegan pistachio muffins that are completely plant-based. Perfect for breakfast, snacks, or dessert!
Ingredients
Scale
- 1 cup raw shelled pistachios (ground into a fine flour)
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 cup plant-based milk (soy or almond) + 1 tbsp apple cider vinegar
- 1/3 cup olive oil
- 1/2 cup vegan Greek yogurt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
- Optional: 1/2 cup chopped pistachios, dairy-free chocolate chips, or citrus zest
Instructions
- Prepare the Oven & Muffin Tin: Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- Grind the Pistachios & Sugar: In a food processor, pulse the pistachios with sugar until finely ground.
- Mix Dry Ingredients: In a medium bowl, whisk together the pistachio-sugar mixture, flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together vegan buttermilk, olive oil, vegan Greek yogurt, vanilla, and almond extracts.
- Incorporate Dry into Wet: Gradually add dry ingredients to wet, folding gently until just combined.
- Fill & Top the Muffin Cups: Fill liners about ¾ full and sprinkle with optional toppings.
- Bake in Two Stages: Bake for 5 minutes at 375°F, then reduce temperature to 340°F (170°C) and bake for another 15 minutes.
- Check for Doneness: Insert a toothpick; if it comes out with a few crumbs, the muffins are ready.
- Cool & Serve: Let muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
For extra flavor, drizzle with vanilla glaze or serve with vegan butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Vegan, Plant-Based
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan pistachio muffins, dairy-free, egg-free, plant-based baking