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.