Vegan Pistachio Muffins
Elevate your mornings with these moist and flavorful Vegan Pistachio Muffins, a delightful plant-based treat perfect for breakfast or a snack. Bursting with nutty goodness, these muffins feature chopped pistachios folded into a tender and fluffy batter made with wholesome ingredients like unsweetened almond milk, applesauce, and coconut oil. With a hint of cinnamon for warmth and an irresistible crunch from pistachio topping, they’re both dairy-free and egg-free, yet incredibly satisfying. Ready in just 35 minutes and yielding 12 muffins, this easy recipe is perfect for sharing or meal prepping. Whether you’re a seasoned vegan or exploring plant-based baking, these muffins will impress with their rich flavor and melt-in-your-mouth texture.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.75 cup granulated sugar
- 0.25 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened applesauce
- 0.75 cup chopped pistachios
- 0.25 cup pistachio nuts, for topping
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a small bowl, combine the almond milk and apple cider vinegar; set aside for about 5 minutes to curdle.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In another bowl, mix together the granulated sugar, melted coconut oil, vanilla extract, and applesauce.
Add the curdled almond milk mixture into the wet ingredients and stir until well combined.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not over-mix.
Fold in the chopped pistachios until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Sprinkle additional pistachio nuts on top of each muffin for garnish.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your delicious vegan pistachio muffins!
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 197 mg | 9% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 14.3 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
