Gluten Free Pistachio Muffins

Name: Gluten Free Pistachio Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 11
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)

March 13, 2018 // 2 Comments »

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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!!