Pistachio Muffins (Vegan)
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:
Features:
Soy-Free
Oil-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Let the flax eggs sit the full 5-10 minutes until thick and gel-like before mixing them in — this is what gives them binding power in place of regular eggs.
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.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ground flaxseed + 90 ml water acts as a binder, standing in for egg to hold everything together. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The salt sharpens and balances every other flavor in the dish.
Pistachio Muffins (Vegan)
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:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ground flaxseed + 90 ml water acts as a binder, standing in for egg to hold everything together. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The salt sharpens and balances every other flavor in the dish.
Prep:
Let the flax eggs sit the full 5-10 minutes until thick and gel-like before mixing them in — this is what gives them binding power in place of regular eggs.
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.
