Vegan Pistachio Muffins

Some of my recipes (like this one) are inspired by meals or desserts at restaurants that haunt my taste bud memories, driving me to re-create a recipe. Or, at least, mess up my kitchen many times trying to … until I get it right. These Vegan Pistachio Muffins were inspired by a pistachio muffin I had several years ago during a college tour with my daughter.

Vegan Pistachio Muffins Never Tasted So Good

She ended up picking that university and, for almost three years, each time I visited her, I checked for those muffins. Sadly, like the vegan cheese fries that inspired another recipe, they were nowhere to be found. I finally gave up and got to work creating my own …

Can I Make Pistachio Muffins Without Boxed Pudding Mix?

Most traditional, old-school pistachio muffin or cake recipes use store-bought pistachio pudding mix to add some pistachios and green coloring. While convenient, the pudding mix contains milk, food coloring, a lot of sugar and very few real pistachios.

Pistachio Muffins from Scratch with No Food Dyes

This recipe, on the other hand, uses all whole food ingredients and no food dyes. Matcha and real pistachios provide plenty of green, and these muffins are dairy-free, soy-free, egg-free and vegan.

Like all my muffin recipes, I gave them the freeze test, and I’m happy to report that they thaw and reheat nicely, making them a great make-ahead muffin for busy mornings or weekend guests.

I love to top these with a sprinkle of large sugar crystals. They’re pretty and give the muffin tops a nice little crunch. I use the bright white ones from India Tree – they’re vegan and contain no food dyes.

For the matcha powder, I like to use an organic one like this Jade Leaf matcha. It’s perfect for baking, smoothies and lattes.

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Please let me know if you have any questions and/or make the recipe! That always makes my day!

Print Recipe

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.

Course

Bread, Breakfast, Dessert, Snack

Cuisine

Dairy-Free, soy-free, Vegan

Prep Time

10 minutes

Cook Time

15 minutes

Servings

Ingredients

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

Course Bread, Breakfast, Dessert, Snack Cuisine Dairy-Free, soy-free, Vegan Prep Time 10 minutes Cook Time 15 minutes Servings Ingredients 1 cup almond milk (I use original unsweetened) 1/4 cup melted coconut oil 1/4 cup mashed banana 1 tsp vanilla extract 3/4 cup organic sugar 1 1/2 cups organic all-purpose unbleached flour 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp fine sea salt 1/2 tsp cardamon 1 Tbsp culinary matcha powder 1/2 cup chopped raw pistachios (I use raw pistachio nutmeats from Trade Joe's) (optional) large sugar crystals

Instructions

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

Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com

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