This Pistachio Muffin Recipe makes moist, tender muffins with delicious pistachio flavor and warm spice. It’s the perfect quick and easy breakfast or snack!
AUTHOR’S NOTE
My Secret To Easy Mornings!
Muffins have quickly become one of my favorite go-to breakfasts for my kids. They make mornings so much easier! My philosophy is that they should be at least somewhat wholesome—not just cupcakes without frosting, ha!
After making this refined sugar-free cashew cake and seeing how much everyone loved it, I knew I had to try swapping the cashews for pistachios and trying it in muffin form. Let me tell you, it’s beyond delicious!
The flavor is incredible, with the perfect moist and slightly dense texture. Plus, the batter is super quick and easy to make! It’s also refined sugar free, gluten free, protein packed, and gets its pretty green color without artificial dyes.
Pistachio Muffin Recipe Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Pistachios | Use shelled pistachios to save time. I like roasted and lightly salted for more flavor. Use leftovers in pistachio cake or cheese ball. |
| Old-fashioned oats | These blend into the right texture. Quick or steel cut oats don’t work. |
| Maple syrup | Adds sweetness without overpowering the pistachio flavor. Honey works in a pinch. |
| Coconut oil | Measure it melted so you get the right amount. |
| Almond milk | Any milk works. Unsweetened vanilla almond milk is my favorite. |
| Cornstarch | Helps give structure since there’s no flour. Arrowroot works too. |
| Orange zest | Adds a bright, subtle flavor. Lemon zest works if you want a citrus twist. |
How To Make Pistachio Muffin Recipe
- Prep: Preheat the oven and grease a muffin pan well. Skip liners since.
- Add ingredients: Add all ingredients except the shredded coconut to a blender.
- Blend until smooth: Blend until completely smooth, scraping the sides as needed.
- Fill muffin pan: Pour the thick batter into the muffin pan.
- Top if using: Sprinkle with coconut if using. Bake until lightly golden on top.
- Cool & remove: Let cool briefly, then transfer to a wire rack.
Quick Tip
While the ingredients in these muffins are naturally gluten free, make sure to check all your ingredient labels to ensure they weren’t processed in a facility with gluten. If you have celiac disease, the small amount of contamination that could take place is enough to cause serious problems.
Pistachio Muffin Recipe Tips
- Measure coconut oil after melting and use melted, not hardened, oil.
- Scrape the blender well. The batter is thick and sticky, so take your time and use every bit for tall muffins.
- Grease the muffin pan generously. Skip liners since the batter sticks and make sure the cavities are well coated for easy release.
Storage
Store cooled muffins at room temp in an airtight container or bag for up to 2 to 3 days. Pistachio Muffin Recipe will soften as they sit.
To freeze/thaw:
- Cool completely.
- Freeze: Wrap muffins individually and place in freezer bags.
- Thaw: Set out at room temp or warm in the microwave.
More Delicious Baked Goods:
Desserts
Healthy Zucchini Bread
Desserts
Healthy Banana Cake Recipe
Pistachio Muffins
Video
Equipment
- Muffin pan 12-cavity
Ingredients
- Cooking spray
- 1-1/4 cup old-fashioned oats not quick or steel-cut
- 1 cup pistachios see note 1
- 1/4 cup milk see note 2
- 1/2 cup melted coconut oil see note 3
- 3/4 cup maple syrup see note 4
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons cornstarch or arrowroot powder
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 orange for zest
- 1/3 cup unsweetened shredded coconut optional
Instructions
- Preheat oven to 350°F. Grease a 12-cavity muffin pan with cooking spray and set aside. Don’t use liners; the batter sticks to it.
- Add all ingredients except shredded coconut to a blender in the listed order. For the orange, add 1 and 1/2 teaspoons orange zest. Blend until smooth, about 90–120 seconds, scraping sides as needed.
- Pour the batter into the prepared muffin pan, filling each cavity mostly full. Use a spatula to scrape out the blender. Sprinkle coconut evenly on top (optional). Bake for 22–27 minutes (25 minutes works best in my oven).
- Remove from oven and let stand for 3 minutes. Use a fork to gently remove each muffin to a wire rack. Cool for 15 minutes before eating. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was fantastic! These are healthy, gluten free and so yummy with the maple syrup! I am already making them again.
I am so thrilled to hear this! Thanks so much Nina! 🙂
It’s a little tedious to remove from the pan but it tastes amazing!
I am so happy to hear this! Thanks so much Sofia! 🙂