Gluten Free Pistachio Muffins
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You’ll love these paleo + Gluten Free Pistachio Muffins!! I love the nutty pistachio flavor! It’s perfect for breakfast or dessert and snacking in between!
You guys know I have a love affair with pistachios, right? I mean, yes pine nuts will always be my number one… but pistachios?! Pistachios are high up.
It’s funny because whenever I obsess even a little bit over another nut, I feel kinda… kinda guilty. Like I’m cheating on my precious pine nuts.
It sounds ridiculous, but it’s true.
If you feel like I feel about pistachios, maybe check out this pistachio butter, these pistachio cookies, or this delicious spring salad with a really fun pistachio crunch. I’m really pumped to add these pistachio muffins into the lineup.
With St. Patrick’s Day and Easter around the corner, I’m trying to think of some fun pretty colored festive food to make. Green spinach pancakes are already checked off my list so you know what’s next? These pistachio muffins.
So let me tell you a bit about these fluffy muffins of joy. First of all, they’re nutty, have a sweet crunchy topping, are made completely in the food processor (or blender), are fluffy (yep I already said fluffy but felt like I needed to say it again) and MOIST. Moist, my friends.
I bought roasted and salted pistachios, but I think raw or just roasted non-salted pistachios would be best because they you can really control the amount of added salt.
So let’s make some delicious gluten free and paleo friendly pistachio muffins!!
Place the pistachios, almond flour, coconut sugar, and baking soda in the food processor and process until combined and all the pistachios are chopped up to a meal.
Add the egg, splash of vanilla, and milk. Blend again until completely combined.
Line the muffin tins with liners (wait, I feel like that’s redundant). I used an ice cream scooper to scoop the batter into each liner. Mine made about 11.
Rinse out the food processor and add the pistachios for topping and agave nectar (honey or maple syrup works too).
Process until they’re all chopped up and resemble and nutty pesto.
Place a small dollop on top of each muffin and bake for 15 – 20 minutes. Check on the at the 15 minute mark and keep them in for additional minutes as needed.
Transfer to a cooling rack and enjoy!!

Gluten Free Pistachio Muffins
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Prep Time: 10 min
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Cook Time: 15 min
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Total Time: 25 min
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Yield: 11 1x
Description
You’ll love these paleo + Gluten Free Pistachio Muffins!! I love the nutty pistachio flavor! It’s perfect for breakfast or dessert and snacking in between!
Ingredients
- 1 cup pistachios (raw or roasted)
- 1 1/2 cup blanched almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt (optional, use ONLY if your nuts are unsalted)
- 1/2 cup coconut sugar
- 1 egg
- splash vanilla extract
- 1/2 cup unsweetened almond milk (or favorite milk)
- 1/4 cup pistachios (for topping
- 1 tablespoon agave nectar (honey or maple syrup works too)
Instructions
- Preheat oven to 350F.
- Place the pistachios, almond flour, coconut sugar, and baking soda in the food processor and process until combined and all the pistachios are chopped up to a meal.
- Add the egg, splash of vanilla, and milk.
- Blend again until completely combined.
- Line the muffin tins with liners (wait, I feel like that’s redundant).
- Divide the batter into 11 of the tins. I used an ice cream scooper to scoop the batter into each liner.
- Rinse out the food processor and add the pistachios for topping and agave nectar (honey or maple syrup works too) to the food processor.
- Process until they’re all chopped up and resemble and nutty pesto.
- Place a small dollop on top of each muffin and bake for 15 – 20 minutes.
- Check on the at the 15 minute mark and keep them in for additional minutes as needed.
- Transfer to a cooling rack and enjoy!!
Enjoy!! xo
Hi Lindsay,
Does this recipe call for both baking soda and powder? It just doesnt mention both in the step by step.
Thanks!
Krista
Hi Krista,
Yes, you should use both, I mistakenly left out the one in the directions. Thanks so much for bringing it to my attention, I’ll fix it asap! xo
Can you please share the macros for this recipe?
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I’ve been meaning to update nutritional facts. Hopefully soon I’ll be able to update all my posts 🙂
In the meantime, you can use this website to enter the ingredients can calculate a label. xo
I made these muffins today and wanted to thank you!!! These muffins are incredibly delicious!!!
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Yay!! I’m so happy you love them!! xo
Absolutely delicious…! Moorish and taste such good quality. I used half the amount of coconut sugar and think they are sweet enough.
I also only used half a teaspoon of baking powder and half a teaspoon of baking soda, as they can be a bit acidic for my liking. They still came out soft and springy.
Really, really lovely recipe. Thanks for sharing.
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Yay! Thanks so much for the feedback. I’m so happy you enjoyed them! xo
These muffins are gorgeous! I’ve never made cakes with such an intense pistachio flavour. My whole family loves these so i’ve already made these three times. x
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Aw yay!! Sometimes I forget how much I love pistachio. I need to make these again! I’m so happy you guys love them!! xo
I DO love these muffins. They seem so simple yet when I get that bite with the bit of topping on it i feel like it sort of melts in my mouth. Just good flavor with pistachio in my opinion. I was running out of pistachios so I also used almonds in the batter.
My husband really likes the, too, and didn’t even realize they were gluten free!
I’m finding several recipes to try on your site. I like using almond/coconut flour as opposed to gluten free blends which rely on rice flour and it seems you have many!
Scones are next….
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Aren’t they such a fun muffin? I love the flavor!! So happy you guys enjoyed them too! xo