Pistachio Muffins (vegan)
Muffins
What You’ll Need:
🌾 2 cups all-purpose flour
🧂2 tsp baking powder
🧂 1/2 tsp salt
🍩 3/4 cup granulated sugar
🍋 zest and juice of 1 lemon, divided
🥚 2 tbsp ground flaxseed + 6 tablespoons water (flax “eggs”)
🥛 3/4 cup plain diary-free yogurt (soy, almond, or coconut)
🥛 1/2 cup diary-free milk (almond, oat, soy)
🥜 1/2 cup pistachio butter
🌼 1 tsp vanilla extract
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Preheat Oven & Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Make Flax Eggs: In a small bowl, mix 2 tablespoons ground flaxseed with 6 tablespoons water. Let sit 5–10 minutes to thicken.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Mix Wet Ingredients: In another bowl, combine plant-based yogurt, plant milk, pistachio butter, lemon juice, lemon zest, vanilla extract, and the prepared flax eggs. Whisk until smooth.
- Combine Wet & Dry: Add the wet mixture to the dry ingredients. Gently fold until just combined — do not overmix.
- Bake Muffins: Divide batter evenly into the muffin tin. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
- Serve: Enjoy warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Substituttions
Pistachio Muffins (vegan)
Ingredients:
🌾 2 cups all-purpose flour
🧂2 tsp baking powder
🧂 1/2 tsp salt
🍩 3/4 cup granulated sugar
🍋 zest and juice of 1 lemon, divided
🥚 2 tbsp ground flaxseed + 6 tablespoons water (flax “eggs”)
🥛 3/4 cup plain diary-free yogurt (soy, almond, or coconut)
🥛 1/2 cup diary-free milk (almond, oat, soy)
🥜 1/2 cup pistachio butter
🌼 1 tsp vanilla extract
Features:
Instructions:
- Preheat Oven & Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Make Flax Eggs: In a small bowl, mix 2 tablespoons ground flaxseed with 6 tablespoons water. Let sit 5–10 minutes to thicken.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Mix Wet Ingredients: In another bowl, combine plant-based yogurt, plant milk, pistachio butter, lemon juice, lemon zest, vanilla extract, and the prepared flax eggs. Whisk until smooth.
- Combine Wet & Dry: Add the wet mixture to the dry ingredients. Gently fold until just combined — do not overmix.
- Bake Muffins: Divide batter evenly into the muffin tin. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
- Serve: Enjoy warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
