Pistachio Muffins (vegan)

1. 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.
2. Preheat and Prep – Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.
3. 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.
4. Mix Wet Ingredients – In a separate bowl, 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.
5. Combine – Add wet to dry and fold gently until just combined.
6. Bake – Divide evenly into muffin cups. Bake for 22–25 minutes until a toothpick comes out clean.
7. 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.