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.
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
- 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
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
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