Go Back
Print
Healthy Orange Pistachio Muffins (VG, GF, DF)
Prep Time
10 mins
Cook Time
35 mins
Resting
10 mins
Total Time
45 mins
 

This recipe is adapted from one of my favourite Youtubers – Beth’s Le Manach and her Pistachio Olive Cake. I’ve made a few healthy tweaks on it, making egg-, dairy-free and vegan, next to turning a cake into a crowd-pleasing muffin format

Course: Dessert
Keyword: healthy cakes, healthy desserts, muffins, vegan desserts
Servings: 12 mini muffins
Calories: 130 kcal
Author: H.P.
Ingredients
To make 12-14 mini’s OR 6-8 jumbo muffins
Dry ingredients
  • 100 gr pistachio flour grounded from whole nuts
  • 100 gr almond flour OR oat flour OR any other wholegrain flour that you have at home
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp pure vanilla extract
  • 25 gr unsweetened raisins
  • 1/2 tsp salt
  • 1 tsp orange zest + some julienned strips for garnishing
  • Some crushed roasted pistach for toppings of course!
Wet ingredients
  • 2 medium banana
  • 1.5 tbsp olive oil 15-18ml extra verge AND extra for lining muffin tins
  • 2 eggs OR flax-egg if vegan 1tbsp ~ 12gr flaxmeal + 4 tbsp water or milk of choice
  • 150 ml freshly-squeezed orange juice
  • Optional if you, your kids, or guests are used to the level of sweetness in stored bought pastries, you might need to add 20-30ml of nectar agave OR maple syrup into the mixture. For me, the banana and orange juice are just perfect!
Instructions
  1. In a blender or food processor, put in all the wet ingredients
  2. For the vegan edition, replace 2 eggs with flaxmeal mixture
  3. Pulse a 3-4 times of 2seconds each until reaching smooth liquid texture. I would avoid over pulse here. You can also do this in a bowl instead and just mash the banana and beat the eggs with a whisk and spatula.
  4. Mix all dry ingredients and pour into the liquid base, one half at a time
  5. Pulse (Mix) until everything is well incorporated
  6. Let rest for about 5-10 min while preheating oven to to 175C
  7. Line the muffin tins or paper cups with olive oil
  8. Divide batter into 12-14 mini portions OR 6-8 normal-sized muffin
  9. Bake for 35-40mins
Garnish with orange strips, crushed pistachio OR the coconut cream as mentioned above.
Recipe Notes
  • Calories: 130Cal / 544Kj ; Fat 5.4gr; Sodium 26mg; Potassium 124mg ; Carb 3.5gr; Protein 3.5gr; Fiber 2gr ; Sugar 3.8gr ; Vit C 9.7% DV