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.