Published:
Nov 29th 2024
by 
Last updated: Dec 22nd 2024
Pistachio muffins are light, fluffy, and so delicious. The muffins are made with gluten-free flour, flaxseeds, and mashed bananas, making them vegan and gluten-free. They are nutty, sweet, and the perfect breakfast or snack. Try our carrot cake muffins or French toast muffins recipes next.
Can dogs eat pistachio muffins?
Pistachios are not toxic to dogs, but they aren't exactly safe, either. Dog's digestive systems can't process nuts, so giving them a pistachio muffin may cause gastrointestinal issues.
Are pistachio muffins good for you?
Pistachios muffins are good for you if you eat them in moderation. Pistachios contain good fats as well as beneficial nutrients that may support heart health and boost gut health. Pistachio muffins also contain flaxseeds, which decrease cholesterol, prevent cholesterol, and lowers blood sugar and blood pressure.
How much sugar is in a pistachio muffin?
There are 13.3 grams of sugar in each pistachio muffin.
Are pistachios good for diabetics?
Yes, pistachios are good for diabetics. They fall low on the glycemic index, so they will not spike your blood sugar.
Time & Serves
Ingredients
2 tablespoons ground Flaxseed meal
6 tablespoons of Water
1/2 cup Almond milk, room temperature
1/4 cup raw Unshelled Pistachios
2 drops of Green food coloring
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 3/4 cups Gluten-free All-purpose Flour
1/3 cup Pistachio flour
1/2 cup Unsalted Vegan Butter, melted
3/4 cup Granulated Sugar
1/2 medium Banana, mashed
1 teaspoon Vanilla extract
Instructions
Preheat your oven to 425 °F. Line a 12-cup muffin pan with silicone or paper muffin liners. Set it aside.
Combine the ground flaxseed and water in a small mixing bowl. Set it aside for 5 minutes until it thickens.
Place the almond milk, pistachios, and green food coloring into a blender and blend until smooth. Set it aside.
Whisk the baking powder, salt, and gluten-free all-purpose flour in a medium bowl until combined. Set it aside.
Place the vegan butter and granulated sugar into a stand mixer. Add the paddle attachment and beat it for 2 minutes until it's light and fluffy.
Add the flaxseed mixture, mashed banana, and vanilla extract and mix until combined.
Add 1/3 of the gluten-free all-purpose flour mixture and mix until combined. Add half of the pistachio milk and mix until combined.
Add 1/3 of the gluten-free all-purpose flour mixture and mix until combined. Add the remaining pistachio milk and mix until combined.
Add the remaining gluten-free all-purpose flour mixture and mix until combined. Scoop the pistachio muffin batter into the prepared pan, filling each muffin cup 3/4 of the way full.
Bake the pistachio muffins for 7 minutes, then decrease the heat to 350 °F and cook them for 8–10 minutes until a toothpick inserted into a pistachio muffin comes out clean.
Let the pistachio muffins cool in the pan for 5 minutes, then place them on a wire rack to cool.
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