Vegan & Gluten Free Pistachio Muffins with Strawberry Glaze
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(2)
Ingredients
8 servings
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 cup heaping shelled roasted pistachios (no salt added)
- 1 cup packed gluten free oat flour*
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened vanilla almond milk
- 1/2 tablespoon olive oil (or melted and cooled coconut oil)
- 1/3 cup coconut sugar
- 1/2 teaspoon almond extract
- 1/2 tablespoon apple cider vinegar
- Optional: 1/2 cup diced strawberries
- For the strawberry glaze:
- 1 cup diced fresh strawberries + 1 tablespoon oat flour
- 1/2 cup water
- 4 oz Go Veggie Vegan Plain Cream Cheese
- 1/3 cup organic powdered sugar
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Preparation
Step 1
Preheat oven to 375 degrees F. Line a muffin tin with 8 liners and spray the inside of the liners with nonstick cooking spray to ensure they do not stick.
Step 2
Add flaxseed meal and water to a small bowl and whisk together to combine. Let sit for 5-10 minutes. This is called a vegan flax egg. The flax egg will form a gel-like consistency after a while; this is when you know it’s ready to use in the recipe.
Step 3
Add pistachios to the bowl of a food processor or high powdered blender and process for 45 seconds until pistachios are finely ground. Transfer to a large bowl and add in oat flour, baking soda and salt. Whisk to combine.
Step 4
In a separate large bowl add ‘flax egg’, almond milk, oil, sugar, almond extract and apple cider vinegar. Mix to combine.
Step 5
Add dry ingredients to wet ingredients and mix until well combined. Optional: Stir in strawberries (tossed with oat flour).
Step 6
Divide batter evenly into liners, filling 3/4 of the way full. Bake for 22-27 minutes or until toothpick comes out clean or with just a few crumbs attached.
Step 7
To make the strawberry glaze: Add strawberries and water to a small saucepan and bring to a boil, then reduce heat to low and simmer for 8-10 minutes or until sauce thickens so that it’s almost syrup like.
Step 8
Once strawberries reduce and become syrup like, transfer to a blender or food processor and blend until smooth.
Step 9
Add 3 tablespoons of strawberry puree to a medium bowl, then mix in powdered sugar and cream cheese. Mix until smooth. Taste and add more strawberry puree if you’d like or a splash of almond milk to thin out the glaze.
Step 10
Dip muffins in the glaze, or spoon glaze over muffins. Enjoy! Makes 8 muffins total.
Step 11
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