Pistachio Cardamom Blender Muffins

  • Author: Beth
  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 35m
  • Yield: 12 muffins
  • Category: Breakfast


Pistachio and cardamom are the stars in these tender, moist blender muffins! Plant-based, vegan, oil-free, gluten-free, yet packed with flavor!



  • 3 cups rolled oats (use certified GF oats for gluten-free)
  • 3/4 cup shelled pistachios, almonds, cashews (or sub other nut if desired)
  • 1/2 cup unrefined sugar or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt (omit if using salted nuts)
  • 1 1/2 teaspoon baking soda
  • 2 cups water


  • 2 tablespoons maple syrup
  • 1/2 cup pistachios
  • 1/2 teaspoon ground cardamom


For Topping

  1. Finely chop pistachios and mix with maple syrup and cardamom in a small bowl.

For Muffins

  1. Preheat oven to 375 degrees F.
  2. Prepare muffin liners with nonstick cooking spray.
  3. Add all ingredients to a blender or food processor and puree until mostly smooth and no large pieces of nuts remain.
  4. Fill muffin liners to the brim with batter, adding 1 teaspoon of topping to each (if using).
  5. Bake for 22-25 minutes or until a toothpick comes out mostly clean.
  6. Remove muffins to a cooling rack for at least 10 minutes before devouring.


  • Serving Size: 1 muffin
  • Calories: 192