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–+ servings

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
  

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
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