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Pistachio Cardamom Blender Muffins
Pistachio and cardamom are the stars in these tender, moist blender muffins! Plant-based, vegan, oil-free, gluten-free, yet packed with flavor!
Course
Breakfast
Cuisine
American Vegan
Keyword
dairy-free muffins, egg-free muffins, vegan blender muffins, vegan muffin
Prep Time
18
hours
hours
27
minutes
minutes
Cook Time
18
hours
hours
27
minutes
minutes
Total Time
18
hours
hours
27
minutes
minutes
Servings
12
muffins
Calories
192
kcal
Author
Beth Hornback
Ingredients
FOR MUFFINS
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
FOR TOPPING
2
tablespoons
maple syrup
1/2
cup
pistachios
1/2
teaspoon
ground cardamom
Instructions
For Topping
Finely chop pistachios and mix with maple syrup and cardamom in a small bowl.
For Muffins
Preheat oven to 375 degrees F.
Prepare muffin liners with nonstick cooking spray.
Add all ingredients to a blender or food processor and puree until mostly smooth and no large pieces of nuts remain.
Fill muffin liners to the brim with batter, adding 1 teaspoon of topping to each (if using).
Bake for 22-25 minutes or until a toothpick comes out mostly clean.
Remove muffins to a cooling rack for at least 10 minutes before devouring.
Nutrition
Serving:
1
muffin
|
Calories:
192
kcal