These brilliantly green scrumptious pistachio muffins are sure to delight!
Created at the NutJar Recipe Kitchen!
Vegan Pistachio Muffins
These muffins are nutritious and filling for a quick breakfast or a mid-day snack to keep you going!
Made with powdered dates, Pistachio Butter, almond milk, banana, Raw Pistachios, almond extract and spinach! These muffins are easy, healthy and fun to make!
1.5 cups gluten free flour
(can also use regular flour)
2/3 cup Pistachio Butter
2/3 cup Raw Pistachios, finely chopped & a bit extra to top the muffins with (optional)
1 cup fresh spinach
3/4 cup unsweetened almond milk, room temperature
1 large banana
1 cup powdered dates
2.5 teaspoons baking powder
1 teaspoon almond extract
1/2 teaspoon salt
Pre-heat oven to 375 degrees F.
Use a 12 standard-size muffin tray. Line 10 muffin cups with parchment paper liners. Fill the remaining cups with water.
Whisk the flour, baking powder and salt in a large bowl.
Using a high power blender or food processor add the Pistachio Butter, powdered dates, banana, spinach, almond milk and almond extract. Blend until smooth.
Add the wet to the dry ingredients and lightly stir to combine. Fold in the Pistachios gently.
Fill batter into the muffin cups.
Bake for 15 minutes. Add chopped Pistachios on top (optional). Bake for another 5 minutes, or until a toothpick is inserted in the middle and comes out clean.
Or bake for 20 minutes if you choose not to put any Pistachios on top, or until a toothpick is inserted in the middle and comes out clean.
You can substitute powdered dates for 2/3 cup cane sugar.
Filling the remainder of the muffin cups with water helps the muffins bake evenly.