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Let’s be honest; most Paleo muffins are things you eat because your friend brought them to the gym and you want to be nice. Plus, they’re Paleo and you want a muffin, even if it more closely resembles a briquette than a flour, sugar, and dairy filled muffin. I’ve both baked and eaten my share of very dry, crumbling, somewhat tasteless, occasionally hard Paleo muffins!
Last week I decided to figure out how to make fluffier gluten free muffins without resorting to tons of weird additive ingredients. I was so delighted when I finally created a recipe that produced fluffy Paleo/gluten free muffins! Okay, so they still aren’t exactly the same as a “normal” muffin but, to tell the truth, I can’t really deal with most “traditional” baked goods any more. They taste so sweet they practically hurt my teeth and I can’t even taste any other flavors!
These gluten free pistachio muffins actually rise a bit in the oven (!), are moist (!!), and don’t crumble into tiny pieces like old mortar when you bite into them (!!!). Plus, they have pistachios, so that makes them almost a St. Patrick’s Day recipe, right?
Gluten free pistachio muffins
Do you see those air pockets?! If you’ve ever tried to make gluten free/flour free baked goods, I’m sure you understand exactly why I’m so excited. Even though I only filled the muffin liners a little more than half way, most of them still rose up above the edge of the liner a bit. Wahoo!
You could, of course, use regular paper liners, but I enjoy using silicone baking cups. I like that you don’t need to grease them and they don’t rip and stick to the muffin. Plus, they’re reusable, which makes them a more economical choice over time, and I use them when I pack Papi Chulo’s lunch.
- 12-pack of reusable baking cups; made of food-grade silicone; ideal for baking, lunch/snack cups, and more
- Cost-saving alternative to disposable paper cups; works with any standard muffin pan
- Effortless food release-no greasing or cooking spray needed; stain and odor resistant
For this recipe, I used DoTerra’s Wild Orange essential oil, but you could use a different culinary orange oil or the zest from one orange, instead. The Wild Orange eo was most convenient for me, though, because I already had it on hand and it’s DoTerra’s oil of the month for March, which made it seem a timely choice. Plus it’s pretty much the most amazing smelling thing ever.
This recipe makes 10-12 muffins. It really depends on how far you fill each muffin cavity and how big your muffin pan is. You might want to make a second batch if you’re hoping to take them to a get together, though, because I know you’ll want to taste test a couple before you head out the door!
Pistachio muffin recipe
- 1 cup of almond meal
- 1/2 teaspoon of baking soda
- 1/2 teaspoon ground cinnamon
- 3 eggs, at room temperature
- 3/4 cup unsweetened apple sauce
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 1 teaspoon lemon juice
- 10-12 drops of Wild Orange, or other culinary orange oil, to taste
- 1/2 cup pistachios, chopped, divided into two 1/4 cups
Remember to Pin this gluten free pistachio muffin recipe to your favorite board so you don’t lose track of it!
How to make your own blanched almond flour
There’s no need to shell out for commercially made almond flour for your gluten free baking! It’s super easy to make your own – learn how to make blanched almond flour in this post!
I really hope you’ve enjoyed this gluten free pistachio muffin recipe!
If you are Paleo or gluten free, you’ll enjoy other recipes here on The Artisan Life like these almond banana breakfast cookies:
These chocolate pistachio date rolls are another delicious, gluten free, pistachio filled treat!
I hope to see you again soon here on The Artisan Life! I love sharing healthy versions of dessert recipes. 🙂