Imagine biting into a moist, nutty muffin that's not just delicious, but actually good for you! These Pistachio Muffins made with almond flour are about to become your new breakfast obsession. Packed with protein, naturally sweetened, and bursting with the rich, distinctive flavor of pistachios, these muffins are a game-changer for anyone seeking a healthier treat that doesn't compromise on taste. Whether you're following a gluten-free diet or simply looking for a nutritious breakfast option, these muffins will have you falling in love with every single bite!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup honey or maple syrup
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil to prevent sticking.
- In a large mixing bowl, combine the almond flour, baking soda, and salt. Whisk together thoroughly to ensure even distribution of dry ingredients and remove any lumps.
- In a separate medium bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
- Fold in about 3/4 of the chopped pistachios, reserving some for topping.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the remaining chopped pistachios on top of each muffin for added crunch and visual appeal.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve at room temperature and store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Toasting Tip: For an extra flavor boost, lightly toast the chopped pistachios in a dry skillet before adding them to the batter.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs when the muffins are perfectly baked.
- Storage Hack: If you want to keep these muffins longer, they freeze beautifully. Wrap individually and store in a freezer bag for up to 3 months.
- Customize Your Muffins: Feel free to add a sprinkle of cinnamon or a dash of cardamom to enhance the nutty flavor profile.
- Moisture is Key: The coconut oil and honey help keep these muffins incredibly moist, so don't skip these ingredients!
Nutrition Facts
Calories: 190kcal
Carbohydrates: 10g
Protein: 6g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 70mg
