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Home Recipes Desserts Breads & Muffins
5 from 8 reviews

Moist & Nutty Pistachio Muffins

25 min
GF Gluten-Free DF Dairy-Free VG Vegetarian
by: Lindsay Grimes
March 13, 2018 (Updated: May 3, 2023)
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Gluten Free Pistachio Muffins
Pistachio Muffins are moist and nutty, they’re perfect for breakfast, dessert and snacking in between! Super simple to make and gluten free!

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.

These Pistachio Muffins are…

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.

Salted v. Unsalted Pistachios

I bought roasted and salted pistachios, but I think raw or just roasted unsalted pistachios would be best because then you can really control the amount of added salt.

If you have salted pistachios, leave out the added salt later in the recipe. You don’t want too salty muffins!

If you have unsalted pistachios, go ahead and add in that salt.

Gluten Free Pistachio Muffins

Ingredients for Pistachio Muffins

  • pistachios (raw or roasted but try to find unsalted)
  • blanched almond flour
  • baking soda
  • baking powder
  • salt (optional, use ONLY if your nuts are unsalted)
  • coconut sugar
  • an egg
  • vanilla extract
  • unsweetened almond milk (or favorite milk)
  • agave nectar (honey or maple syrup works too)

How to Make 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

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

Moist + Nutty Pistachio Muffins

Pistachio Muffins are moist and nutty, they’re perfect for breakfast, dessert and snacking in between! Super simple to make and gluten free!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
Prep: 10 minCook: 15 minTotal: 25 min
Print recipe Rate recipe Pin Save recipe
Servings: 11 1x

Ingredients

  • 1 cup pistachios (raw or roasted)
  • 1 1/2 cup blanched almond flour
  • 1/2 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
  • 1/4 cup unsweetened almond milk (or favorite milk)
  • 1/4 cup pistachios (for topping
  • 1 tablespoon agave nectar (honey or maple syrup works too)

Instructions

  1. Preheat oven to 350F.
  2. 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.
  3. Add the egg, splash of vanilla, and milk.
  4. Blend again until completely combined.
  5. Line the muffin tins with liners (wait, I feel like that’s redundant).
  6. Divide the batter into 11 of the tins. I used an ice cream scooper to scoop the batter into each liner.
  7. Rinse out the food processor and add the pistachios for topping and agave nectar (honey or maple syrup works too) to the food processor.
  8. Process until they’re all chopped up and resemble and nutty pesto.
  9. Place a small dollop on top of each muffin and bake for 15 – 20 minutes.
  10. Check on the at the 15 minute mark and keep them in for additional minutes as needed.
  11. Transfer to a cooling rack and enjoy!!
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  1. AvatarKrista says

    Posted on 4/10/18 at 10:50 am

    Hi Lindsay,
    Does this recipe call for both baking soda and powder? It just doesnt mention both in the step by step.

    Thanks!
    Krista

    Reply
    • Lindsay says

      Posted on 5/2/18 at 2:36 pm

      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

      Reply
  2. AvatarSheena says

    Posted on 6/20/18 at 8:25 pm

    Can you please share the macros for this recipe?

    Reply
    • Lindsay Grimes Freedman says

      Posted on 10/14/20 at 8:35 pm

      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

      Reply
  3. AvatarDiana says

    Posted on 4/28/19 at 9:36 am

    I made these muffins today and wanted to  thank you!!! These muffins are incredibly delicious!!! 

    Reply
    • Lindsay Grimes Freedman says

      Posted on 8/11/20 at 8:04 am

      Yay!! I’m so happy you love them!! xo

      Reply
  4. AvatarClaire Michaels says

    Posted on 2/20/20 at 7:40 am

    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.

    Reply
    • Lindsay Grimes Freedman says

      Posted on 8/7/20 at 9:12 pm

      Yay! Thanks so much for the feedback. I’m so happy you enjoyed them! xo

      Reply
  5. AvatarLucy says

    Posted on 6/5/20 at 4:52 am

    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

    Reply
    • Lindsay Grimes Freedman says

      Posted on 6/7/20 at 6:47 am

      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

      Reply
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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

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