Low Iodine Vegan Pistachio Muffins
Total time47 min
Prep time20 min
Cook time22 min
4.8(14)
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the muffins
- 1 cup raw shelled pistachios, divided
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup organic cane sugar
- 1 cup plant-based milk
- ⅓ cup neutral oil (such as canola or sunflower)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
For topping
- 2 tbsp raw shelled pistachios, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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