Indulge in the delightful world of wholesome baking with our Pistachio Protein Muffins! These gluten-free and vegan treats are not just a feast for the senses but also a powerhouse of nutrition. Imagine biting into a warm, moist muffin filled with the rich, nutty flavor of pistachios, complemented by the natural sweetness of maple syrup. Perfect for breakfast, a snack, or a post-workout boost, these muffins are sure to become your new favorite guilt-free indulgence. Ready to elevate your baking game? Let’s dive into this easy and delicious recipe that promises to impress both your taste buds and your health goals!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1/2 cup pistachios, chopped
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1/4 cup flaxseed meal
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners or parchment paper muffin cups to prevent sticking.
- In a small bowl, prepare the flax egg by mixing flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes to thicken and develop a gel-like consistency.
- In a large mixing bowl, combine almond flour, chopped pistachios, baking soda, and salt. Whisk dry ingredients together until well incorporated.
- In a separate bowl, mix maple syrup, almond milk, vanilla extract, and the prepared flax egg. Stir until all wet ingredients are thoroughly combined.
- Pour wet ingredients into dry ingredients. Gently fold the mixture until just combined, being careful not to overmix. The batter should be thick and slightly lumpy.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle additional chopped pistachios on top for extra crunch and visual appeal.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from oven and let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Flax Egg Magic: Make sure to allow your flaxseed meal to sit for at least 5 minutes after mixing with water. This step is crucial for achieving the right texture in your muffins, giving them a nice, moist crumb.
- Don’t Overmix: When combining the wet and dry ingredients, fold gently until just combined. Overmixing can lead to dense muffins, so keep it light and airy for the best results.
- Pistachio Power: For an extra crunch and a pop of color, feel free to sprinkle additional chopped pistachios on top of the batter before baking. They not only enhance the flavor but also make your muffins visually appealing!
- Perfect Baking: Keep an eye on the muffins in the last few minutes of baking. Ovens can vary, and you want to pull them out as soon as a toothpick comes out clean to avoid drying them out.
- Storage Secrets: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to enjoy them longer, refrigerate them for up to 5 days or freeze for later enjoyment!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 6g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
