Description
Tall, bakery style pistachio muffins with a soft green crumb, sweet nutty flavor, and perfectly domed tops. Made with pistachio butter, oat flour, and maple crystals for a moist, tender texture.
Ingredients
Units
Scale
- 1 cup maple crystals
- 2 cups oat flour
- 1 cup gluten free flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 tablespoons ground flaxseed
- Vanilla bean powder, a pinch
- 1/2 cup pistachio butter
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 1/2 cup unsweetened applesauce
- 6 tablespoons water
- 2 teaspoons natural green food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 425°F and line a muffin pan with paper liners.
- In a mixing bowl, whisk together maple crystals, oat flour, gluten free flour, baking soda, baking powder, flaxseed, and vanilla bean powder.
- In another bowl, combine pistachio butter, soy milk, apple cider vinegar, applesauce, water, green food coloring, vanilla extract, and almond extract.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Let the batter rest for 5 minutes to allow oat flour and flaxseed to hydrate.
- Fill muffin cups to the top for tall bakery style domes.
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for 12–15 minutes more, until muffins are domed and set.
- Cool in the pan for a few minutes, then transfer to a rack to finish cooling.
Notes
- Do not overmix the batter to keep muffins fluffy.
- Add chopped pistachios on top for crunch.
- Resting the batter helps achieve a better texture.
- Muffins freeze well for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 12g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg