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!

Prep: 10 minCook: 15 minTotal: 25 min
Servings: 11 1x



  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!!
© The Toasted Pine Nut