Pistachio Orange Muffins, Gluten-Free & Dairy-Free

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Baking has always had a special place in my heart. But let’s be honest, a lot of morning baked goods can slow you down. Muffins especially can be loaded with bad fats, refined sugar and extra calories! I wanted to create a tasty yet wholesome treat I could feel good about eating first thing in the morning, therefore I kept a few things in mind. Numero uno, I wanted a healthy gluten-free, dairy free muffin that left me feeling good and energized after I ate it. And numero dos?  I love pistachios! Plus they always remind me of my dziadzia, “grandpa” in Polish. My mother’s father, a blond hair (in his heyday), blue eyed man who gave warm hugs like a friendly bear, would always bring us a big bag of pistachios when he came from California to visit. We would snack on them throughout his visit. There were usually gone through before he boarded his flight back home. It wasn’t until I got older and learned the magic of pistachios in baking and confections. As a pastry student in France it was one of my favorite ingredients to bake with. Pistachios are perfect for salads, snack and now breakfast muffins. Not to mention, they are one of the lowest-calorie nuts, and offer high protein and fiber. All that goodness is loaded into these addictively good muffins. If you don’t eat the whole tray when you take them out of the oven, they last up to 2 days in an airtight container or bag, or freeze them, and thaw overnight at room temperature.

*My favorite gluten free flour is Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Psyllium husk can be found your local health food store, or order my favorite here.

 

Pistachio Orange Muffins, Gluten-Free & Dairy-Free

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Serves Makes 12 muffins
Prep Time 20
Total Time 40
Rating
Ingredients
  • 11 ounces or 2 1/3 cup gluten-free all purpose baking flour
  • 1 tablespoon ground flax meal or 2 tablespoons psyllium husk*
  • 1 tablespoons baking powder
  • ½ teaspoon salt
  • 1 orange zested about 2 teaspoons, plus ¼ cup fresh orange juice
  • 1 cup shelled pistachios
  • 3 large eggs
  • ¾ cup coconut sugar, maple sugar or granulated sugar
  • ½ cup coconut milk
  • ½ cup sunflower oil, or vegetable oil of choice
  • 2 tablespoons turbinado sugar or coconut sugar
Directions
  1. Adjust the rack to the middle of the oven and preheat to 350°. Prep a muffin tin with liners and set aside. Add flour, flax meal or psyllium husk, baking powder, salt and orange zest to a large mixing bowl. In a food processor, pulse pistachios until it starts to resemble coarse flour. Reserve 2 tablespoons of pistachios in a small bowl then add the remaining to the flour mixture.
  2. Mix the eggs, coconut sugar, coconut milk, oil and the orange juice together in a medium bowl. Add the wet ingredients to the dry ingredients and mix until well incorporated. Using an ice cream scoop, scoop the batter into the muffin tins. Combine the 2 tablespoons of reserved pistachios with the turbinado sugar or coconut sugar together in a small bowl. Sprinkle evenly over the top. Bake until lightly golden brown and a toothpick comes out clean, about 18-20 minutes. Let cool completely before devouring.
DK Tips
  • If using regular flour omit the psyllium husk/flax meal.
  • Make it berry good. Fold in 1 cup of raspberries, chopped strawberries or blueberries to the batter before scooping and baking.
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1 Comment

  1. Anmol says:

    It looks delicious recipe. I’m going to try it out . I hope it is successfull.