Moist & Nutty Pistachio Muffins

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.

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!!

Enjoy!! xo