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Vegan Pistachio Muffins (With Ground Pistachios Inside!)

These Vegan Pistachio Muffins are made with dried cherries (or your favorite dried fruit) and ground pistachio flour folded right into the batter. They're moist and tender with a touch of sweetness from pure maple syrup.

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings: 12 muffins
Calories: 158 kcal
Course: Breakfast , Snacks
Cuisine: American , Vegan

Ingredients

  • ½ cup dried cherries, optional or cranberries
  • 1 cup unsalted shelled pistachios
  • 2 cups fine oat flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup applesauce
  • 1 cup unsweetened non-dairy milk such as almond, soy, or coconut
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup maple syrup

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly oil a standard 12-cup muffin pan or use paper liners. 
  2. Place dried cherries in a small bowl and cover with warm water. Set aside.
  3. Place ½ cup pistachios in the bowl of a food processor. Process until the consistency of coarse flour. This won't take long; stop periodically to make sure it's not turning into pistachio butter! Once the pistachios are ground, add the oat flour, baking powder, baking soda, and salt. Pulse several times to incorporate. Set aside.
  4. In a large mixing bowl combine the applesauce, milk, vinegar, vanilla, and maple syrup. Set aside.
  5. Drain the cherries well and pat dry. Roughly chop the cherries and the remaining ½ cup pistachios, reserving a handful of nuts to decorate the tops of the muffins.
  6. Whisk the wet ingredients again to reincorporate the heavy maple syrup, then add the dry ingredients to the mixing bowl. Whisk until there's no dry flour. Fold in all of the cherries and the larger amount of pistachios. Scoop about ⅓ cup batter into each muffin cup, filling them almost ¾ full (you might have a bit of batter leftover; see Notes on how to make a bonus microwave muffin with it). Sprinkle reserved pistachios on top of each muffin.
  7. Bake for 17 to 19 minutes or until the tops are firm when lightly pressed. Allow to cool in the pan for 5 minutes, then transfer to cooling racks.

Notes

  • You should have just enough batter leftover to make a 13th muffin. Let's call it our baker's treat! You can either pour the batter into an oven-safe ramekin or mug and bake it with the other muffins, or microwave for about 1 minute (keep a close eye on it). 
  • If you choose the microwave method, let it cool for 3-5 minutes before eating.
  • Store pistachio muffins in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. Or freeze for up to 2 months.

Nutrition Information

Serving 1muffin Calories 158kcal (8%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 50mg (2%) Fiber 3g (12%) Sugar 10g (20%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 158

% Daily Value*

Serving 1muffin
Calories 158kcal 8%
Carbohydrates 24g 8%
Protein 4g 8%
Fat 6g 9%
Saturated Fat 1g 5%
Sodium 50mg 2%
Fiber 3g 12%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.