oil free muffins

These are seriously the BEST Vegan Gluten-free Chocolate Muffins you will ever have! Made with almond flour and oat flour and are so rich, decadent and delicious! You would never know they are dairy-free and oil-free!

Best Vegan Gluten-free Chocolate Muffins

(168 grams) superfine blanched almond flour

(128 grams) superfine oat flour

(24 grams) tapioca starch

aluminum-free baking powder

+ 2 tablespoons (36 grams) unsweetened cocoa powder

sea salt

water

(160 grams) pure maple syrup

vanilla extract

(180 grams) semi-sweet dairy-free chocolate chips

Always use a scale

scale.

Preheat an oven to 350°F (177°C) and line a 12 cup muffin pan with foil liners. I use stay-brite foil liners by Reynolds. These work the best and do not stick whatsoever. They will stick to paper liners.

To a large bowl, add the almond flour, oat flour, tapioca starch, baking powder, cocoa powder and salt and whisk very well until there is no lumps remaining.

Make a well in the center and add the water, syrup and vanilla and stir those gently before mixing in with the rest of the ingredients. Stir for a couple of minutes until it's very smooth. Stir in the chocolate chips. Divide the batter into 12 lined muffin cups, they will be filled basically to the top. Using a large ice cream scooper makes it easy and mess-free. Sprinkle more chocolate chips on top, if desired.

Bake for 20-22 minutes, or until the tops are slightly cracked and a toothpick comes out with a few moist crumbs on it. The toothpick will not come out clean. Since these contain starch, they will still cook a bit after coming out of the oven, so the toothpick should still have some sticky crumbs on it and then they are done. Mine are always perfect at 20 minutes. Let them cool for 10 minutes and then transfer to cool completely on a wire rack. They will fall apart if you try to eat them immediately....although I don't blame you for trying! For parties or presentation, I like to drizzle some melted chocolate on top as well. Store them in an airtight container or plastic wrap at room temperature and they will stay soft and moist.

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

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!

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