Craving a delectable treat that doesn't compromise your health goals? Look no further! These Healthy Vegan Pistachio Muffins are about to revolutionize your breakfast and snack game. Imagine biting into a moist, nutty muffin that's not only incredibly delicious but also packed with wholesome ingredients that will make your body thank you. Perfect for vegans, health enthusiasts, and anyone seeking a nutritious yet irresistible baked delight, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 cup ground pistachios
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 1/4 cup applesauce
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with plant-based oil.
- In a large mixing bowl, sift together the whole wheat flour, ground pistachios, baking powder, baking soda, and salt. Ensure all dry ingredients are well combined and free of lumps.
- In a separate medium bowl, whisk together the maple syrup, almond milk, and applesauce until smooth and fully incorporated.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a spatula, being careful not to overmix. Stop stirring when just combined to keep the muffins tender.
- Roughly chop additional whole pistachios for topping, if desired.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full. Sprinkle extra chopped pistachios on top of each muffin for added texture and visual appeal.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve at room temperature and store in an airtight container for up to 3 days.
Tips
- Ingredient Temperature Matters: Ensure your almond milk and applesauce are at room temperature for better ingredient integration.
- Don't Overmix: The key to tender muffins is minimal mixing. Stop stirring as soon as the wet and dry ingredients are just combined.
- Topping Variations: Experiment with additional toppings like a sprinkle of cinnamon or a light dusting of powdered sugar for extra flavor.
- Freshness Hack: For maximum moisture, store muffins in an airtight container with a small piece of bread to keep them soft.
- Make-Ahead Friendly: These muffins freeze beautifully! Cool completely, then store in a freezer bag for up to 1 month.
- Nut Allergy Alternative: If pistachios are a concern, substitute with ground almonds or sunflower seeds for similar texture.
- Check for Doneness: Always use the toothpick test - it should come out clean or with just a few moist crumbs when the muffins are perfectly baked.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 22g
Protein: 5g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
