These are the BEST PistachioMuffins -- they're brightly flavored, moist, tender, and perfectly spiced. You won't believe how quick and easy these are to make--they may just be the easiest muffin recipe ever!
PREP: Preheat oven to 350 degrees F. Grease a good-quality 12-cavity muffin pan with cooking spray and set aside. Don't use liners; the batter sticks to it.
BLEND: Add everything EXCEPT the shredded coconut to a blender in the order listed. Blend until completely smooth, about 90-120 seconds. Scrape down sides and blend longer if needed.
BAKE: Pour batter evenly from the blender into the prepared muffin pan. Use a spatula to scrape every bit of batter from the blender to cavities -- they should be mostly filled. Sprinkle coconut on top, dividing evenly between muffins (optional). Bake for 22-27 minutes. (25 minutes is perfect in my oven.)
COOL: Remove the pan from the oven and let stand for 3 minutes before using a fork to gently coax and remove each muffin to a wire cooling rack. Let cool 15 minutes before breaking in -- the residual steam is still cooking the muffins. Enjoy!
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Notes
Note 1: Pistachios: Save time (and your fingers!) by purchasing shelled pistachios. We love roasted and lightly salted pistachios best — more flavor without any extra effort on your part. (Here are the pistachios we use.)Note 2: Coconut oil: Measure in its melted state.Note 3: Milk: Any plant-based milk will work in these muffins; we like unsweetened vanilla almond milk best. Even water will work in a pinch.Note 4: Pure maple syrup. Not to be confused with corn syrup or pancake syrup, pure maple syrup is the sap from a maple tree that has been boiled down to a thicker consistency. It’s just one ingredient -- a sugar naturally derived from nature! We tested honey and while it worked, the flavor was overpowering.