Pistachio Muffins

5 from 2 votes

These Pistachio Muffins are moist, tender, and packed with flavor. Quick, easy, and perfectly spiced—your new favorite muffin recipe!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American, Healthy, Vegetarian

Keyword: pistachio muffin recipe, pistachio muffins

Servings: muffins

Author: Chelsea Lords

Cost: $8.12

Equipment

Muffin pan 12-cavity

Ingredients

Cooking spray
1-1/4 cup old-fashioned oats not quick or steel-cut
1 cup pistachios see note 1
1/4 cup milk see note 2
1/2 cup melted coconut oil see note 3
3/4 cup maple syrup see note 4
1 teaspoon vanilla extract
2 large eggs
2 tablespoons cornstarch or arrowroot powder
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 orange for zest
1/3 cup unsweetened shredded coconut optional

US - Metric

Instructions

Preheat oven to 350°F. Grease a 12-cavity muffin pan with cooking spray and set aside. Don’t use liners; the batter sticks to it.
Add all ingredients except shredded coconut to a blender in the listed order. For the orange, add 1 and 1/2 teaspoons orange zest. Blend until smooth, about 90–120 seconds, scraping sides as needed.
Pour the batter into the prepared muffin pan, filling each cavity mostly full. Use a spatula to scrape out the blender. Sprinkle coconut evenly on top (optional). Bake for 22–27 minutes (25 minutes works best in my oven).
Remove from oven and let stand for 3 minutes. Use a fork to gently remove each muffin to a wire rack. Cool for 15 minutes before eating. Enjoy!

Video

Notes

Note 1: Save time (and your fingers!) by purchasing shelled pistachios. I love roasted and lightly salted pistachios best—more flavor without any extra effort on your part. (Here are the pistachios I use.)

Note 2: Any plant-based milk will work in these muffins; I like unsweetened vanilla almond milk best. Even water works in a pinch.

Note 3: Measure coconut oil in its melted state.

Note 4: Pure maple syrup, unlike corn or pancake syrup, is the boiled-down sap of a maple tree, containing only one natural ingredient. I tested honey, but its flavor was too strong.

Storage: Store cooled muffins at room temperature in an airtight container or resealable bag for up to 2–3 days. Freeze muffins by wrapping them individually in plastic wrap and placing the wrapped muffins in freezer bags.

Nutrition