Pistachio Cardamom Muffins- naturally sweetened and made with wholesome ingredients. (vegan + gluten-free)
Did you guys remember that St. Patrick’s Day is this Friday?
I usually don’t participate in green beer activities but I do like to celebrate with green food. Specifically pistachios. I know they have nothing to do with the tradition of St. Paddy’s Day but they’re so dang tasty, I can’t help myself.
I had originally planned on making these as cardamom cupcakes with a green pistachio icing but the color of the “cake” was golden brown and the little pieces of pistachios got stuck in the frosting tip. Sadly they just weren’t sexy enough to be cupcakes so I settled on muffins instead.
While I already have this Secret Ingredient Pistachio Muffin recipe that I shared for St. Patrick’s Day a few years back, this one is entirely different because it uses a unique ingredient called aquafaba. If you’re never heard of it, it’s basically just the liquid from a can of garbanzo beans.
I know it sounds strange but I promise you can’t taste the bean flavor at all. When you whip the aquafaba with a hand mixer it gets light and foamy just like egg whites, making it a great substitution for eggs.
I also experimented with sorghum flour in place of my go-to brown rice four and the resulting texture is much lighter than what I’m used to when baking vegan and gluten-free.
Sometimes I’m hesitant to branch out and play with new ingredients but in this case, it was definitely worth it. It’s all about taking those baby steps, right? ;)
I hope you have a happy St. Paddy’s Day!
Yield: 8 muffins
Prep Time: 10
Cook Time: 20
Total Time: 30
Preheat the oven to 350°F then lightly grease or line a muffins tin for 8 muffins.
In a large bowl, sift together the dry ingredients (almond flour to coconut sugar). Add 3/4 of the pistachios to the bowl then set aside.
In a measuring cup, combine the almond milk, vanilla extract and oil. If using coconut oil, wait to add it with the aquafaba.
In a separate large bowl using a hand mixer, beat the aquafaba until white and frothy, as pictured above. Pour the almond milk mixture into the bowl with the dry ingredients. Add the aquafaba and fold the ingredients together until a smooth batter forms.
Scoop the batter into 8 muffin tins, filling 3/4 of the way full. Top with remaining pistachios and bake for 18-20 minutes, until light golden brown. Allow to cool for at least 15-20 minutes before serving.
*Aquafaba is the liquid from canned garbanzo beans. You should be able to strain out 1/2 cup from a 15-ounce can.