Pistachio Muffins With Pistachio Crumble Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
12 Servings
Ingredients
  • 2 ½ cup rolled oats (or 2 cups oat flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ cup + ⅓ cup coconut sugar, divided
  • 1 cup lightly salted shelled pistachios, chopped, divided
  • 1 ripe banana, mashed
  • 1 beaten egg
  • 6 ounces vanilla yogurt
  • ¾ cup pistachio milk
  • ¼ cup coconut oil
  • ⅓ cup all-purpose flour
  • 4 tablespoons butter
Directions
  1. Preheat the oven to 350 F.
  2. Line a muffin tin with paper liners or spray with cooking spray.
  3. To make the oat flour, add the oats to a food processor and blend until a fine flour forms.
  4. In a large bowl combine the oat flour with the baking powder, baking soda, ½ cup coconut sugar, and ½ cup chopped pistachios.
  5. In a medium bowl, combine the mashed banana, egg, yogurt, pistachio milk, and coconut oil.
  6. Add the wet ingredients to the dry ingredients.
  7. Distribute the batter into the prepared muffin tin.
  8. To make the crumble, combine the all-purpose flour, cubed butter, and the remaining coconut sugar until it resembles coarse crumbs. (You may want to use your hands to thoroughly blend.)
  9. Stir in the remaining pistachios.
  10. Add the crumble to the tops of the batter in the muffin tin.
  11. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  12. Serve the muffins.