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pistachio muffins in a muffin tin

Vegan & Gluten Free Pistachio Muffins with Strawberry Glaze

Gluten free pistachio muffins made with homemade (and easy!) pistachio and oat flour, then topped with an easy scrumptious strawberry glaze. Vegan too!
Course Breakfast, cupcakes, Dessert, Gluten Free, Muffins, Snack, Vegan
Keyword pistachio muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 muffins
Author Monique of AmbitiousKitchen.com

Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1 cup heaping shelled roasted pistachios (no salt added)
  • 1 cup packed gluten free oat flour*
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 tablespoon olive oil (or melted and cooled coconut oil)
  • 1/3 cup coconut sugar
  • 1/2 teaspoon almond extract
  • 1/2 tablespoon apple cider vinegar
  • Optional: 1/2 cup diced strawberries
  • For the strawberry glaze:
  • 1 cup diced fresh strawberries + 1 tablespoon oat flour
  • 1/2 cup water
  • 4 oz Go Veggie Vegan Plain Cream Cheese
  • 1/3 cup organic powdered sugar

Instructions

  1. Preheat oven to 375 degrees F. Line a muffin tin with 8 liners and spray the inside of the liners with nonstick cooking spray to ensure they do not stick.
  2. Add flaxseed meal and water to a small bowl and whisk together to combine. Let sit for 5-10 minutes. This is called a vegan flax egg. The flax egg will form a gel-like consistency after a while; this is when you know it’s ready to use in the recipe.
  3. Add pistachios to the bowl of a food processor or high powdered blender and process for 45 seconds until pistachios are finely ground. Transfer to a large bowl and add in oat flour, baking soda and salt. Whisk to combine.
  4. In a separate large bowl add ‘flax egg’, almond milk, oil, sugar, almond extract and apple cider vinegar. Mix to combine. 
  5. Add dry ingredients to wet ingredients and mix until well combined. Optional: Stir in strawberries (tossed with oat flour).
  6. Divide batter evenly into liners, filling 3/4 of the way full. Bake for 22-27 minutes or until toothpick comes out clean or with just a few crumbs attached.
  7. To make the strawberry glaze: Add strawberries and water to a small saucepan and bring to a boil, then reduce heat to low and simmer for 8-10 minutes or until sauce thickens so that it’s almost syrup like. 

  8. Once strawberries reduce and become syrup like, transfer to a blender or food processor and blend until smooth. 
  9. Add 3 tablespoons of strawberry puree to a medium bowl, then mix in powdered sugar and cream cheese. Mix until smooth. Taste and add more strawberry puree if you’d like or a splash of almond milk to thin out the glaze.
  10. Dip muffins in the glaze, or spoon glaze over muffins. Enjoy! Makes 8 muffins total.

Recipe Notes

You can also use almond flour or almond meal in this recipe if you don’t have pistachios available.

Shelled pistachios mean that they do not have the shells on them. So be sure to measure the 1 cup out without any shells.

To make your own oat flour: Simply grind regular gluten free oats in a high powdered blender until they reach a fine flour-like consistency.