Single serve pistachio Muffin (grain free, dairy free)

Jumbo Pistachio Muffin (Grain-Free, Naturally Sweetened)

This fluffy bakery style muffin is perfect for one and made with simple, wholesome ingredients!

Bakery-style rise, vibrant green color, and fluffy texture—all in a better-for-you, single-serve recipe.

This jumbo pistachio muffin is everything you want in a bakery treat—fluffy, sweet, nutty, and golden-topped—with no boxed pudding mix, food coloring, or gluten in sight. It’s made with wholesome ingredients like almond flour, tapioca starch, maple syrup, and homemade pistachio butter (chunky for added texture!).

It’s light yet satisfying, and truly shines thanks to two key tricks: a ramekin (I used these) of water in the oven to keep the green color vibrant, and a brilliant oven + microwave hack that gives you that dramatic, bakery-style muffin dome.

🌿 Why You’ll Love This Muffin:

• Bakery-style rise with a fluffy crumb
• Naturally green, thanks to pistachio butter (no food dye needed)
• Jumbo size—perfect as a solo treat or breakfast
• Grain-free + gluten-free
• Made in one bowl, no mixer needed

🧈 How to Make Pistachio Butter (Chunky or Smooth)

You’ll need:

• 1 cup raw or lightly roasted, unsalted pistachios

Instructions:

1. Add pistachios to a food processor or high-speed blender.
2. Blend until it becomes a paste—but stop before it’s totally smooth for texture.
3. Add 1 tsp neutral oil if needed to loosen.
4. Store in a jar in the fridge for up to 1 week.

Use 1.5 tbsp of this for the muffin.

Single serve pistachio muffin (grain free and dairy free)

💚 Single-Serve Pistachio Muffin 💚

Soft, nutty, and naturally green—this one’s made with real pistachio butter (no food coloring or pudding mix here). It’s grain-free, gluten-free, and comes together in one bowl in under 20 minutes.

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Servings 1

Ingredients

  

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For the Muffin:

• 1/4 cup almond flour
• 2 tbsp tapioca starch
• 1/2 tbsp coconut flour
• 1/4 tsp baking powder
• 2 tbsp maple syrup, adjust to taste
• 2 tbsp coconut or raw cane sugar
• 1.5 tbsp full-fat coconut milk or yogurt
• 1 tbsp of a whisked egg, crack and whisk one egg, then measure 1 tbsp
• 1/8 tsp Almond extract
• 1.5 Tbsp Pistachio butter

For the Topping:

• 1/2 tbsp Chopped slivered pistachios
• Pinch of cinnamon
• Pinch of salt
• To Finish:
• 1 –2 tsp organic powdered sugar, for dusting

Instructions

 

. Prep your baking dish:

• Lightly grease a jumbo muffin tin, large ramekin, or small oven-safe bowl.

Mix the batter:

• In a bowl, whisk together almond flour, tapioca starch, coconut flour, baking powder, and salt. Stir in pistachio butter, maple syrup, coconut milk or yogurt, oil, whisked egg, vanilla, and almond extract. Mix until smooth. Stir in coconut sugar if using.

Top and bake:

• Pour into prepared ramekin and sprinkle with chopped pistachios.

Oven: Bake at 350°F for 15 minutes until golden and a toothpick comes out clean.

• Pro tip— for a large bakery style muffin top look, you can bake for 5-7 minutes then microwave for 30 seconds. The top will rise and puff up.

Cool and enjoy:

• Let it cool slightly, then dust with powdered sugar or add more pistachios on top.

Author: Ali Jenkins

Tried this recipe?Let us know how it was!