These quick and easy pistachio muffins are made with pistachio flour so they’re naturally gluten free and full of pistachio flavor.
If you like pistachio as much as I do, these muffins are made for YOU! They’re perfectly moist, just sweet enough and a healthier alternative to your standard bakery style muffin.
If you’re new to baking with pistachios, this recipe uses pistachio flour, and includes instructions to use store bought or make your own. Please note that this is not a Jello pudding pistachio muffin recipe. This is a from scratch version that gets its pistachio flavor from the nuts themselves paired with a touch of almond extract to intensify it.
This recipe is naturally gluten free, dairy free, and are naturally tinted green using matcha (which is entirely optional).
This recipe uses actual pistachio as the flour instead of wheat flour which makes them naturally gluten free, kind of like a pistachio macaron. Here are some notes on the ingredients to further clarify and give some guidance on what works best.
- pistachio flour is amazing but can be expensive. It is so finely ground that it creates the best consistency but if you have a high speed blender or food processor, you can just make it yourself out of pistachios. Raw unsalted pistachios work best for this but you can use roasted, salted snack pistachios if that’s all you have. They will make the recipe more salty than it would have been otherwise but it still works. You can rinse the salt off and let them air dry overnight if you have time and this is a concern.
- coconut flour – this helps create the best texture and without it, the muffins won’t hold together well.
- salt – I used Himalayan pink salt but any fine baking salt will do. Leave out if making your own pistachio flour out of salted pistachios.
- baking powder
- matcha powder this is entirely optional for color and can be left out or you can use a drop of food coloring to get a green tint
- eggs – regular grade A size
- honey or agave syrup – both work well here
- plain unsweetened almond milk or milk of choice. If substituting with vanilla nut milk, you can leave out the vanilla in the recipe.
- melted coconut oil
- vanilla extract
- almond extract – you can substitute with pistachio extract if you’d like but I haven’t found one that tastes enough like pistachio that I’d recommend.
- pistachios – plain or roasted salted, whatever you have will work here
- powdered sugar – this is entirely optional but makes them look prettier
How to make pistachio flour
To make your own pistachio flour, place 1 ½ cups pistachios, coconut flour, baking soda, baking powder, matcha and salt (leave salt out if using roasted salted pistachios) into a high speed blender or food processor and pulse for short bursts until it becomes the consistency of flour.
Use a rubber spatula to scrape the sides of the blender every few pulses to make sure it all gets blended evenly. Also, make sure your blender pulses are just a second or two at a time. You don’t want to end up with pistachio butter instead of flour!
If using roasted salted pistachios instead of raw unsalted, the end result will just be saltier than it would be otherwise so you’ll need to exclude the added salt in the recipe. If you want to reduce the salt in the recipe and have the time, you can rinse the nuts and let them sit and dry overnight before grinding.
Do I really need a high speed blender?
For the best consistency in making your own pistachio flour, you will need a high speed blender or food processor for this since a low quality blender may not get the flour fine enough.
I use a Vitamix but the Ninja Mega Kitchen System is going to be my next blender purchase since it does everything a Vitamix can do and has cups too for small batches. If you’re in the market for a Vitamix, they sell refurbished ones on their website and I was able to get mine half price and it still works great!
How to make pistachio muffins
The muffins are easy to make, regardless of whether you’re making your own pistachio flour or not. If making in a bowl, it is a one bowl recipe where the wet can be mixed right into the dry ingredients.
Same goes for if you’re using a blender to make your own pistachio flour. The rest of the ingredients can get added right into the blender so you don’t need to get a separate bowl dirty.
Here are the basic condensed steps for making this recipe:
- Mix the dry ingredients (either whisking in a bowl or pulsing in a blender)
- Add the wet ingredients and mix until they are thoroughly incorporated.
- Then scoop batter or pour into a lined muffin tin. Batter will be very thick.
- Chop up some pistachios and sprinkle on top of each muffin.
- Bake in a pre-heated oven for 20-24 minutes until a toothpick inserted into the inside comes out clean.
- Let cool for 10 minutes in the pan and then remove and let fully cool.
- Dust with powdered sugar if desired (completely just for aesthetics) and serve!
If you love the recipe and are looking for some fun ways to switch things up, here are some ideas:
- Mix whole or crushed pistachios into the batter. If they’re salted, rinse first so the end result isn’t too salty.
- Add chocolate chips! Everything is better with chocolate right?
- Want to make it more decadent? Make a glaze by whisking together 1/2 cup powdered sugar, 1 tablespoon + 1 teaspoon of almond milk and 1/4 – 1/2 teaspoon of almond extract in a small bowl. Use a teaspoon to drizzle the glaze over the muffins.
- Sprinkle with turbinado sugar before baking instead of powdered sugar after.
- Don’t like crunch or have a nut hater in the house? Leave out the crushed pistachio sprinkle for a smooth consistency.
- For a fun holiday muffin and a tart twist, add a cup of dried cranberries.
Other nut flour muffin recipes
If you like this recipe, check out these other almond flour muffin recipes:
- Blueberry almond flour muffins
- Almond poppy seed muffins
- Banana almond flour muffins
- Coffee cake muffins
- Almond flour coconut muffins
Yes, to make vegan, swap honey for agave syrup or pure maple syrup and the eggs for an egg replacement like Ener-G.
Yes, each muffin has 6 grams of protein. The protein comes from the pistachios, egg, and almond milk mostly.
Once fully cooled, the muffins will keep in a sealed container on the counter for up to three days and 4-5 days in the refrigerator. They are best eaten within the first 3 days.
For longer storage, freeze the muffins for up to two months in a tightly sealing freezer bag. To defrost, either allow the muffin to defrost in the refrigerator overnight or microwave for about 45 seconds. If microwaving, eat while warm after removing from the microwave or the texture will get dry and not retain moistness as the muffin cools.
Yes, this recipe will make 20 mini muffins. Follow all other recipe instructions but only bake them for 10-12 minutes.
- 2 cups pistachio flour or 1 1/2 cups pistachios, see notes
- 1/3 cup coconut flour
- 1/2 teaspoon salt leave out if making your own pistachio flour out of salted pistachios, see notes
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- ½ – 1 teaspoon matcha powder optional for color, can use a drop of food coloring instead or leave out
- 3 eggs
- 1/3 cup honey or agave syrup
- 2/3 cup plain unsweetened almond milk or milk of choice
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ teaspoon almond extract
- 2 Tablespoons pistachios coarsely chopped
- 2 Tbsp. powdered sugar optional
- Preheat oven to 350° F (175° C).
- Line a muffin tin with 12 liners or grease each nonstick muffin indent liberally with oil, coconut oil or butter.
- Add pistachio flour, coconut flour, salt, soda, baking powder, and matcha (if using) to a small sized bowl and use a wire whisk to mix together. See notes for instructions on making in a blender and/or making pistachio flour from pistachios.
- Into the same bowl add eggs, honey, almond milk, coconut oil, vanilla and almond extract and whisk until well incorporated.
- Pour batter into prepared muffin tin or use a measuring cup to drop in, evenly distributing between all 12 holes.
- Sprinkle crushed pistachio on top of each one, dividing between the 12 muffins.
- Place muffin tin in oven and bake for 20- 24 minutes until muffins are cooked through (if needed, test by sticking a toothpick into the center – it will come out mostly clean when muffins are ready).
- Remove muffins from oven and let cool in the pan for 10 minutes before removing and letting cool completely on a wire cooling rack.
- OPTIONAL: once cool, use a fine mesh sieve to dust powdered sugar over the top of the muffins for visual appeal.