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.
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)
- 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.
*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.