Kitchen Gone Rogue

Vegan Pistachio Muffins

These easy, delicious vegan pistachio muffins are perfect for breakfast or an afternoon snack. With a little matcha powder, they’re free of dyes, in addition to being dairy-free, egg-free and soy-free.

CourseBread, Breakfast, Dessert, Snack
CuisineDairy-Free, soy-free, Vegan

Prep Time

10minutes

Cook Time

15minutes

Prep Time

10minutes

Cook Time

15minutes

Ingredients

1cup almond milk (I use original unsweetened)
1/4cup melted coconut oil
1/4cup mashed banana
1tsp vanilla extract
3/4cup organic sugar
1 1/2cups organic all-purpose unbleached flour
2tsp baking powder
1/2tsp baking soda
1/4tsp fine sea salt
1/2tsp cardamon
1Tbsp culinary matcha powder
1/2cup chopped raw pistachios (I use raw pistachio nutmeats from Trade Joe’s)
(optional) large sugar crystals

Instructions

Preheat oven to 375 degrees F
Spray a regular 12 muffin pan with oil or line them
Mix the wet ingredients in a bowl
Mix the dry ingredients in a separate bowl (except the large sugar crystals)
Combine all the ingredients, mix well by hand
Fill each muffin tin about 2/3 full (fill the 12 evenly, using all the batter)
Top each with some large sugar crystals (if desired)
Bake 14-16 minutes or until center is clean when a toothpick or knife is inserted

Recipe Notes

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