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Pistachio Muffins (Vegan)
Muffins
Ingredients:
- 14 g (2 tbsp) ground flaxseed + 90 ml water
- 250 g (2 cups) all-purpose flour
- 9.3 g (2 tsp) baking powder
- 3 g (½ tsp) salt
- 150 g (¾ cup) granulated sugar
- zest and juice of 1 lemon
- 190 g (¾ cup) plain dairy-free yogurt
- 120 ml (½ cup) dairy-free milk
- 125 g (½ cup) pistachio butter
- 4.3 g (1 tsp) vanilla extract
Equipments:
- 12-cup muffin tin and liners
- Small bowl (for flax eggs)
- Whisk and spatula
- Toothpick
- Two mixing bowls
Soy-Free
Oil-Free
Meal Prep Friendly
Freezer Friendly
Features:
Soy-Free
Oil-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Prep
Instructions:
- Make the Flax Eggs
Mix 14 g (2 tbsp) ground flaxseed with 90 ml (6 tbsp) water. Let sit for 5–10 minutes until thick and gel-like. - Preheat and Prep
Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners. - Mix Dry Ingredients
In a large bowl, whisk together 250 g (2 cups) flour, 2 tsp baking powder, ½ tsp salt, and 150 g (¾ cup) sugar. - Mix Wet Ingredients
Whisk together 190 g (¾ cup) dairy-free yogurt, 120 ml (½ cup) dairy-free milk, 125 g (½ cup) pistachio butter, lemon juice and zest, 1 tsp vanilla, and the prepared flax eggs. - Combine
Add wet to dry and fold gently until just combined. - Bake
Divide evenly into muffin cups. Bake for 22–25 minutes until a toothpick comes out clean. - Cool
Cool in the tin for 5 minutes, then transfer to a wire rack.
Common Mistakes, Notes, Storage, Swaps & Tips
Notes: Pistachio butter gives a rich, nutty flavor and beautiful green tint. Dairy-free yogurt keeps these muffins exceptionally moist.
Storage: Room temperature for up to 3 days or fridge for up to 5 days.
Swaps: Replace pistachio butter with almond or cashew butter.
Tips: A simple lemon glaze takes these over the top.
Why these Ingredients
Pistachio Muffins (Vegan)
12 Muffins
Prep 15 min
Bake 25 min
Total 40 min
Ingredients:
- 14 g (2 tbsp) ground flaxseed + 90 ml water
- 250 g (2 cups) all-purpose flour
- 9.3 g (2 tsp) baking powder
- 3 g (½ tsp) salt
- 150 g (¾ cup) granulated sugar
- zest and juice of 1 lemon
- 190 g (¾ cup) plain dairy-free yogurt
- 120 ml (½ cup) dairy-free milk
- 125 g (½ cup) pistachio butter
- 4.3 g (1 tsp) vanilla extract
Equipments:
- 12-cup muffin tin and liners
- Small bowl (for flax eggs)
- Whisk and spatula
- Toothpick
- Two mixing bowls
Features:
Soy-Free
Oil-Free
Meal Prep Friendly
Freezer Friendly
Instructions:
- Make the Flax Eggs
Mix 14 g (2 tbsp) ground flaxseed with 90 ml (6 tbsp) water. Let sit for 5–10 minutes until thick and gel-like. - Preheat and Prep
Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners. - Mix Dry Ingredients
In a large bowl, whisk together 250 g (2 cups) flour, 2 tsp baking powder, ½ tsp salt, and 150 g (¾ cup) sugar. - Mix Wet Ingredients
Whisk together 190 g (¾ cup) dairy-free yogurt, 120 ml (½ cup) dairy-free milk, 125 g (½ cup) pistachio butter, lemon juice and zest, 1 tsp vanilla, and the prepared flax eggs. - Combine
Add wet to dry and fold gently until just combined. - Bake
Divide evenly into muffin cups. Bake for 22–25 minutes until a toothpick comes out clean. - Cool
Cool in the tin for 5 minutes, then transfer to a wire rack.
