Secret Ingredient Pistachio Muffins
Hey look, I remembered to make you something green for St. Paddy’s Day!
I have to confess, I did cheat just a little bit. These are adapted from a pistachio cake that I made around the same time last year and I loved it so so much that I had to make it again. However, last year I used boxed cake mix which doesn’t exactly fit the whole healthy theme I’ve got going around here so I decided to try and develop a more wholesome version this time.
Now, would you believe me if I told you that there isn’t any food coloring in these muffins? Or refined sugar, gluten, dairy, or eggs?
Well, it’s true. Check, check, and checkity-check.
And can you guess what the secret ingredient is that gives them their green color?
No, stop! Don’t scroll down-ah. GUESS, dang-it!
Sorry, I didn’t mean to yell…I guess I’ll just tell you.
It’s spinach! Mmm hmm, that’s right.
These muffins are pretty much the pillar of good health and they taste like delicious little pistachio clouds.
They’re made from whole grain oat flour and just a little bit of almond meal then sweetened with maple syrup and flavored with real pistachios and just a touch of vanilla and almond extract.
I made half with the toasted coconut and half without to see which way I like them better and I have to say, they’re already pretty high on the notch scale alone but the coconut takes them up about five more notches. Brandon and I fought over the last one but ultimately, I won. As I explained it to him, I needed one last reminder of the flavor before I sit down to write about them. Makes perfect sense, right?
Why yes, yes it does.
Ingredients
2 cups oat flour*
1/4 cup almond meal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted pistachios, shelled
1/2 cup spinach leaves
1/4 cup unrefined coconut oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup maple syrup
3/4 cup unsweetened vanilla almond milk
sweetened shredded coconut flakes, toasted (I recommend Trader Joes brand)
Instructions
- Start by preheating oven to 350°F and then grease a muffin tin for 9 large muffins or 12 small.
- Combine dry ingredients (oat flour to salt) in a medium-size bowl and sift together.
- Using a food processor, grind the pistachios into a powder. Add the coconut oil, almond and vanilla extract and blend for ten seconds. Then add the spinach and 1/2 cup milk to the processor and blend until smooth.
- Combine the mixture from the food processor with the maple syrup and remaining almond milk in a large bowl then stir together.
- Add the dry ingredients to the bowl with the wet and gently fold them together. Only mix until just combined, being careful not to over stir.
- Scoop 1/4 cup mixture into each muffin tin (less if making smaller muffins) then sprinkle with toasted coconut shreds. Bake for 25 to 30 minutes. This time will vary depending on your oven; you can stick a knife or toothpick into the center to see if they are done.
Notes
*be sure to use certified gluten-free products for gluten allergies.
To toast coconut, place it onto a baking sheet lined with parchment paper then bake in the preheated (350) oven for 5-10 minutes, until light golden brown.
These look absolutely gorgeous and if it weren’t 6:00am and pitch black out here I would make them for breakfast!!! You know I’m pistachio obsessed. Oh and I am totally going to be that person who throws spinach into their kids muffins..no shame.
Wow these look so good Sarah! Grant and I always fight about the last cookie, muffin, brownie, etc. I always win though.. my argument is that if he wants the last one he has to make them!
Omg these look amazing! I used to be forreal obsessed with pistachio muffins but like, the kind that are really bad for you. I’d give these a try in a heart beat!
These sound amazing! They fit perfectly into how I like my baked goods, cant wait to make a batch for breakfast.
I LOVE THESE!!! Okay, I totally thought St. Paddys was in April <- – – evidence of my need for a vacation – but I'm psyched I have time to whip out a batch of these greeny green delicious muffins to celebrate the holiday…alongside a mug of green beer. MMMMM!! I'm thinking I need to make these as fast as my legs can carry me to the grocery store. Lovey love love!
You know, I don’t think I’ve ever had a pistachio muffin. I think I’m missing out!
I’m a total pistachio lover yet I’ve never had them in muffin form! These look so yummy :)
Pistachios are a favorite at our house, and these sound so good! Anytime I can tell myself I’m eating a “healthy” muffin, I’m all in.
Okay, these sound amazing AND I have everything to make them in my house! Plus an added bonus is that I need to use up a bit of spinach … I feel some muffins coming on! My mom is coming this weekend to visit and she has a bunch of different things she can’t eat – but every single thing in here she can! Your timing is spot on : )
He he eating a baked good while you’re writing a blog post about it is pretty much necessary! I mean, where else is the inspiration supposed to come from? Glad Brandon understood :) I love that shot of those perfectly domed muffin tops. Oh, and that you used spinach! I will take these over Bailey’s flavored ANYthing, anytime. Have a great weekend, girl!
I really blew it on the whole St. Paddy’s Day food post – I totally snuck up on me! These cute little muffins look like something that could be eaten year round…love the pistachios AND spinach in them! I also have just a little bit o f leftover almond meal that would be perfect to use in these.
Okay, these sound amazing and perfect for St. Patricks day! I love including spinach in baked goods.
I am so impressed, Sarah! This is such a creative recipe; I love that you didn’t use any artificial dyes to get the green color. Plus all the ingredients are just so wholesome! Love it.
Love these muffins Sarah! The addition of spinach is genius! Glad you got to enjoy the last one over Brandon!
These look fab- love the colour from the pistachios!
Love the idea of using pistachio for your muffins, how creative.
I could fight over these as well – they look spectacular! And I love love love how healthy they are. Seriously, the ingredients list blew my mind – these are the coolest!
Hope you’re having a lovely weekend so far Sarah! xxx
These look SO good, Sarah! And I can’t believe spinach does all of the green work for you – so healthy of you ;) But for real, pistachios are a winning ingredient in our house so I imagine this will be made soon!
I just tried making these! They were very easy and super delicious! Will make a great breakfast this week!
These are beautiful! I love the combination of sweet almonds and pistachios -it’s like gelato in muffin form! Beautiful photographs as well.
Holy goodness I want to shove all of these into my mouth they do look like little pistachio clouds of heaven indeed! You are super creative. And hey, I wasn’t reading this time last year so these are BRAND NEW and delicious to me! :) You are so dang creative, it just gets better and better with every green filled recipe you post! :)
Sarah I love this muffin recipe. What do you think about adding a little matcha powder as well?
Thanks Kathy! I think matcha would be a good addition but it might alter the flavor some. It’s always worth a try though!
YAY for a green recipe for St. Paddy’s Day! Wanna laugh? I just posted a matcha smoothie recipe that I made earlier today (total lack of recipe planning for the holiday!), and I was all, “Oooh yay this will be green and then I’ll post it for the holiday!” But the matcha totally did not turn the smoothie green as I expected it to, so I just posted a purple smoothie in honor of St. Paddy’s Day! Hahaha.
What a great recipe, love pistachios!
I love pistachio, I love muffins. Never had the two combined together. Gotta try this recipe ASAP. :) All green things are more than welcomed!
OMG….SO gorg. I’m crying that I don’t have pistachios right now! Spinach is like Frank’s hot sauce. I put that shit on everything!
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Can’t wait to try these! Do you think I could substitute avocado oil (or olive oil) for the coconut oil? Thanks.
Hi Ann! I’ve never cooked with avocado oil so I’m not sure what the flavor is like. My guess is that it’s subtle so I think it would work fine. Let me know if you end up trying it! :)
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LOVE these muffins–thanks for the recipe :) mine turned out a tiny bit dry…any suggestions on what to adjust? I thought it was maybe my oat flour…it felt very dense. I’d appreciate suggestions :)
Hi Carly! It’s hard to say what was different but you can always try adding a little more oil (I would start with 1 tablespoon) to make them more moist. Also, I didn’t write this in the instructions but it should be melted oil, not solid. Hopefully that helps a little! :)
Awesome, thank you so much for the tips! Can’t wait to make them again!!!
Well I baked these this afternoon and half are gone already! My husband also loved them and he doesn’t usually ask for seconds with the ‘healthy’ things I bake. The only thing I changed was that I put half a teaspoon of vanilla essence instead of a whole teaspoon, other than that all perfect. And I was dubious about the spinach but it totally works! Thank you!
I’m so glad they were a hit! Thanks Rebecca!
Hello, I can’t wait to make this! Thank you for the great idea! I was just wondering if you’ve ever made this in a 9×5 loaf pan or if you think it would be possible? If so, at what temp and for how long would you suggest? Thanks so much!!
Hi! I haven’t tried making it as a loaf so I can’t say. For guaranteed results, I would suggest a muffin pan. Let me know if you decide to experiment and give it a try!
Thank you. I just threw the loaf in the oven. I’m a bit nervous because the wet ingredients looked a little clumpy . I will let you know how it turns out!
Much sister made these for my nieces first bday with a cashew coconut cream icing and it was amazing! My daughter is having her 1st bday coming up and I wanted to make this but in a small cake form for her smash cake photo shoot. Has anyone attempted baking this any other way than in muffin tins? If so what temp and how long? I work 12 hr shifts so I don’t have too many days left to play around with it. #panickmode #wedoitforthekids
Hi Shawna! I haven’t tried making this in cake form but I think if it’s a small cake pan then it should work fine. You would probably have to increase the cook time by 10 minutes or so. It will ultimately depend on your oven. I hope that helps!