Spinach Pistachio Muffins (Vegan & Gluten-Free)

These muffins are in that quiet kind of baking where you're not chasing perfection, just something green and soft and grounding. The spinach melts almost invisibly into the batter, leaving color and moisture behind. The pistachios add warmth and depth.

This is the type of recipe you make when you want something simple but a little special. Something nice to eat, but nice to make too.

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Spinach Pistachio Muffins

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⏱️ Time & Prep

Prep time: 15 minutes
Bake time: 25–30 minutes
Total time: ~40 minutes
Yield: 9–12 muffins

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Ingredients

• 1 cup oat flour
• 1/2 cup ground pistachios
• 1/2 cup erythritol
• 1 1/2 cups fresh spinach (packed)
• 1/2 cup plant-based milk
• 1 tbsp ground flaxseed
• 3 tbsp water
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• pinch of salt

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Instructions

1. Preheat the oven to 175°C (350°F) and line a muffin tray.
2. In a small bowl, mix ground flaxseed with water and let it sit for 5–10 minutes to form a flax egg.
3. In a blender, combine spinach, plant milk, vanilla, erythritol, and the flax egg. Blend until completely smooth and vibrant green.
4. In a separate bowl, mix oat flour, ground pistachios, baking powder, baking soda, and salt.
5. Pour the wet mixture into the dry ingredients and stir until a soft batter forms. Let it rest for 2–3 minutes to thicken slightly.
6. Divide the batter evenly between muffin cups.
7. Bake for 25–30 minutes, until the tops are set and a toothpick comes out clean.
8. Let them cool before removing from the tray.

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Notes / Variations

• Fold in chopped pistachios for a more textured bite.
• Add lemon zest for a brighter, fresher flavor.
• You can swap oat flour for buckwheat or another flour you like working with.
• For a less sweet version, reduce erythritol slightly.

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Nutrition (per muffin, assuming 10 muffins)

Nutrient	Amount
Calories	110 kcal
Protein	4 g
Fat	5 g
Carbohydrates	13 g
Fiber	3 g

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