This recipe is basically the same formula as our Grain-Free Carrot Cupcakes, but is a little less sweet and lacks the frosting, making it suitable for breakfast. The carrot lends moisture to the muffins, making the texture truly exceptional for a grain-free baked good.
On the Ingredients
- Pistachios originated in Persia and are actually a member of the cashew family. They’ve been enjoyed as a food as far back as 6750 BCE. They’re enjoyed both as a salted and roasted nut and as an ingredient in many convections, like pistachio ice cream, traditional Persian ice cream, kulfi, spumoni, baklava, biscotti, and more. Pistachios are highly nutritious, containing healthy fats, protein, fiber, and antioxidants. (Read more about pistachios.)
Grain-Free Pistachio Muffins
12
servings20
minutes35
minutes55
minutesThis recipe is basically the same formula as our Grain-Free Carrot Cupcakes, but is a little less sweet and lacks the frosting, making it suitable for breakfast. The carrot lends moisture to the muffins, making the texture truly exceptional for a grain-free baked good.
Ingredients
5 eggs (room temp)
1/4 cup almond milk
3/4 cup olive oil
1 tsp almond extract
1/2 cup ground pistachios
1 tsp salt
1/4 sugar or Lakanto monk fruit sweetener for keto
1/4 cup coconut flour
1 1/2 cup almond flour
2 tsp baking powder
1 cup carrots (grated)
Directions
- Preheat the oven to 350° F and prepare your muffin tin with paper or silicone liners. This recipe makes 12 muffins.
- Mix together the wet ingredients until completely blended. In a separate bowl, mix the dry ingredients, leaving aside the carrots.
- Pour the wet into the dry and mix until just combined (if you over mix, the muffins will be dense).
- Gently fold in the carrots.
- Divide the batter into the liners, filling them up to the top. Optional, top with some chopped pistachios.
- Bake for 25-35 minutes or until a toothpick inserted comes out clean. Let the muffin cool completely.
