healthy vegan muffins

With dark cherries and one full cup of pistachios, these healthy vegan pistachio muffins make a delicious and wholesome breakfast or snack! Oil-free, tender, moist, and made with oat flour.

Healthy Vegan Pistachio Muffins

cherries,

pistachios

oat flour (200 g)

baking powder

baking soda

fine sea salt

applesauce

unsweetened non-dairy milk

apple cider vinegar

vanilla extract

maple syrup

Preheat oven to 375 degrees F. Lightly oil a standard 12-cup muffin pan, or use paper liners or a silicone muffin pan. 

Place dried cherries in a small bowl and cover with warm water. Set aside.

Place 1/2 cup pistachios in the bowl of a food processor. Process until the consistency of coarse crumbs. This won&#039;t take long; stop periodically to make sure it&#039;s not turning into pistachio butter! Once the pistachios are ground, add the oat flour, baking powder, baking soda, and salt. Pulse several times to incorporate. Set aside.

In a large mixing bowl combine the applesauce, milk, vinegar, vanilla, and maple syrup. Set aside.

Drain the cherries well. Roughly chop the cherries and the remaining ½ cup pistachios, reserving a handful of nuts for decorating the tops of the muffins.

Whisk the wet ingredients again to reincorporate the heavy maple syrup, then add the dry ingredients to the mixing bowl. Whisk until there&#039;s no dry flour. Fold in all of the cherries and the larger amount of pistachios. Scoop about 1/3 cup batter into each muffin cup, filling them almost ¾ full (you might have a bit of batter leftover; see Notes on how to make a bonus microwave muffin with it). Sprinkle reserved pistachios on top of each muffin.

Bake for 17 to 19 minutes or until the tops are firm when lightly pressed. Allow to cool in the pan for 5 minutes, then transfer to cooling racks.

These muffins didn't have as much pistachio taste as I'd like to. 

I don't know how many grams you are assuming a cup of pistachios is; 1 cup ended up being 136 grams for me. I added half of that (68 g) plus the 200g oat flour (which I weighed) together with the other ingredients according to the directions, and the batter was way too runny the first batch. I made it again and added just enough oat flour to make the batter slightly thicker than pancake batter and they turned out better and rose without falling! If it were me, I'd just increase the pistachio flour to 136g so it has more pistachio taste and forget about the chopped pistachios, plus however much oat flour you need to make it slightly thicker than pancake batter consistency. 

 If you could clarify how many grams of ground pistachios you are assuming a 1/2 cup is, it would help the muffins turn out more consistently I think! But overall, great recipe. The applesauce really helps make these moist and a little fluffier than the other recipe I usually make.

Excellent recipe.  I followed it exactly, except I didn’t have cherries so subbed dried cranberries.  Turned out perfectly; the oat flour made a very moist muffin, just barely sweet, with an exotic crunch of pistachios and a pop of tangy sweetness from the fruit.  I loved getting a large “bonus” 13th muffin which I baked in a ramekin and quickly devoured as a “taster.”  😉 This recipe is a keeper!  Thanks, Lori!

I just made these and they are fabulous- delicate and subtle balance of the fruit and nuts. Pistachios with fruit give them a more unique/exotic, almost Middle Eastern flair. I used whole-wheat pastry flour, agave in place of maple syrup, dried cranberries and salted pistachios(what I had on hand.) So delicious! Thanks for sharing💓

Moist, cake-like texture, with a delicious flavor.  I didn't have dried cherries so used chopped dates instead (soaked, like you suggested to do with the cherries); we really liked them as well as the subtle flavor of the pistachios.  I got 20 muffins instead of 13 for some reason - bonus!  This will be another of our favorite muffin recipes - thank you!

These healthy oat flour muffins are hearty, moist, delicious, and packed with all the best stuff - fruits, nuts, seeds and oats! Vegan, oil-free, gluten-free and refined sugar-free. Ready in 35 minutes.

Oat Flour Muffins (Vegan, Oil-Free)

oat flour (scant 2 cups)

oats

½ tsp baking powder

tsp baking soda

½ tsp cinnamon

ginger

salt

applesauce OR 1 large overripe banana

almond milk

vanilla

tsp tahini

Tbsp chia seeds

Tbsp apple cider vinegar

raisins

dried cherries, chopped

cranberries

coconut flakes

walnuts

pumpkin seeds

Tbsp poppy seeds, optional (for sprinkling on top)

coconut butter

almond milk, as needed for consistency

Preheat

Preheat oven to 375 degrees F, and lightly oil a 12-cup muffin pan (or use paper liners or a silicone muffin pan).&nbsp;

In a large mixing bowl, combine all of the wet ingredients. In a separate bowl, whisk together the dry ingredients. Measure out and prepare the additions you&#39;re using so that you can work quickly once the wet and dry ingredients are combined. Set aside about 1/4 cup of the dried fruit, 1/4 cup coconut, 2 Tbsp chopped walnuts, 2 Tbsp pumpkin seeds, and the poppy seeds for sprinkling on top of the muffins. The rest will be stirred into the batter.

Pour the dry ingredients into the wet, and whisk until just combined. Fold in the additions.

Fill

Evenly divide the batter among the prepared pan, and sprinkle the tops with the reserved toppings.

Bake

Bake for 18 to 20 minutes or until the tops are firm when lightly pressed. Allow to cool in the pan for 5 minutes, then transfer to cooling racks.

Decorate

While the muffins cool, make the coconut butter glaze. Add the coconut butter to a small bowl and warm it for a few seconds in the microwave. Once melted, add the maple syrup and stir. Add about a tablespoon of milk and stir to incorporate. Add more milk as needed to achieve a thick but pourable consistency. Use a spoon to drizzle onto the muffins. 

Unfortunately, toppings got burned   with the temperature of 475 F, and the inside was still undercooked. 
I’m not sure how you have coconut flakes still white after 20 min in the oven with 375 F?

Can I use homemade cashew milk instead of almond milk? If almond milk is needed, is homemade okay? Thanks! These look delish!

Loved these! I skipped all the add-ins and they were still delicious! Thanks so much!

Love these!  Appreciate the great recipe instructions too.  The taste, consistency - just perfect.  Thanks for this great addition to our WFPB treat list.

Top 2 healthy vegan muffins recipes from across the web

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Healthy Vegan Pistachio Muffins

Oat Flour Muffins (Vegan, Oil-Free)

Top 2 healthy vegan muffins recipes from across the web

The most viewed healthy vegan muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Vegan Pistachio Muffins

Oat Flour Muffins (Vegan, Oil-Free)

The most viewed healthy vegan muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine