Vegan Pistachio Muffins

Total time47 min

Prep time20 min

Cook time22 min

4.8

(14)

These muffins prove that skipping eggs and dairy doesn't mean skipping flavor or texture. A flax egg — ground flaxseed stirred with water until it forms a gel — does the binding work beautifully, while apple cider vinegar and baking soda team up to give each muffin a proper dome and a tender, fluffy crumb. The real star is the pistachios: three-quarters of a cup gets ground into a fine, nutty flour that weaves richness through every bite, while the remaining quarter gets folded in as chunky pieces for texture. Plant-based milk and neutral oil keep things moist without any heaviness, and a hit of vanilla rounds out the flavor into something that tastes genuinely indulgent. A scatter of roughly chopped pistachios on top adds a little crunch and makes them look bakery-worthy straight out of your own oven. The batch makes 12, so there's plenty to share — or not. Serve them warm for maximum effect, or store them for a grab-and-go treat that holds up beautifully at room temperature.

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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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