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Vegan Pistachio Muffins

If you know me, you know I love a fab muffin on a weekend. Even though I’ve whipped up upwards of 20 different muffin recipes, a new one always pops into my head. Lately I’ve been craving all things pistachio. I don’t know if it stems from my old affinity for ready made pistachio pudding lol (true story) or the fact that I love the color or almond extract.. 

but I’m just all about pistachio concepts!!

Growing up we always had pistachio ice cream in the freezer. I feel as though it was my dads favorite lol. While my love for all things pistachio didn’t come until later, there is something about the flavor that just keeps me coming back. 

Not crazy about pistachios?! I’ve done a Chocolate Chip Muffin, Carrot CakeBlood Orange MuffinBlueberry BasilLemon Poppy SeedLemon BlackberryMatcha Chocolate ChipCinnamon PearTriple BerryLemon BlueberryDouble Dark Chocolate ChipEggnogGingerbreadPeanut Butter & ChocolateDark Chocolate Strawberry, Orange Cranberry, Peach Oatmeal, Strawberry Basil, Raspberry Almond, Pumpkin Chocolate Chip, Cinnamon Apple, Blueberry Almond, Green Machine ,Lemon Rosemary, & Dark Chocolate & Raspberry muffins!


What’s fab about these vegan Pistachio Muffins, is everything! It’s my staple muffin recipe, has minimal ingredients, no dairy or eggs, packs less sugar than most recipes, packed with spinach for a vibrant color, offers a rich pistachio flavor, buttery soft, has aesthetic appeal, perf for St. Patricks Day, perf for spring, and is a pistachio lovers dream!!

If you love all things pistachio or fresh modern vegan recipes, you’re going to love these new vegan Pistachio Muffins!!

Why this recipe is great




No dairy or eggs

Less sugar than most recipes

Packs spinach

Packs a rich pistachio flavor 

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Vegan Pistachio Muffins

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  • Author: Eat Drink Shrink
  • Total Time: 20 minutes
  • Yield: 3-8 depending on size 1x


Units Scale
  • 1 1/2 cups flour
  • 1/2 cup stevia sweetener or 2/3 cup cane sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup coconut oil, melted
  • 1/2 cup almond milk, room temp
  • 1 large banana, mashed
  • 2/3 cup pistachios, chopped
  • 1 teaspoon almond extract
  • 1 cup fresh spinach (a large handful)


  1. Heat oven to 375 degrees F., line a large muffin pan (makes 8 typically) with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  2. Whisk the flour, baking powder and salt in a large bowl.
  3. To a high power blender or food processor add melted coconut oil, sugar, mashed banana, spinach, almond milk and almond extract. Blend until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
  4. Add wet to dry ingredients lightly combine. Do not over mix. (The muffin batter will be quite thick) Fill batter into the muffin cups.
  5. Top with chopped pistachios. Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean.
  6. The larger you make the muffins the longer it will take to cook thru. After 5-7 minutes make a tent with aluminum foil and continue baking. I do this with all muffins to preserve the tops!


If you’d like to have pistachios throughout the muffin simply combine the wet and dry ingredients then fold in the pistachios.
I typically do 1/2 cup sugar, but decided to make these a little sweeter with 2/3 cup!

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1

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  1. These look amazing, and the colour!
    Did you perhaps try them out with a non-white flour or a mix of different ones?

    1. Hi Neja! Thank you! I tested these with just traditional white flour, however you can absolutely try an alternative flour. I believe the texture may be more dense, but these pack a lot of moisture anyways. Let me know how they turn out so I can share with readers!

      1. Can you omit the pistachio for something else due to allergy?

        1. Hi Bhupi, Absolutely. When you switch up the nuts though, it will just no longer be a pistachio muffin!

  2. Can I omit the spinach and subtitute it with somwthing else?

    1. Hi Cherry, You can omit the spinach if you’d like with no issues. The muffin will just have a lil less moisture. Be sure your banana provides 1/2 cups worth when mashed. If you’d like to retain the same moisture as the original recipe you can add an additional 2 tbsps of mashed banana. Let me know how they come out!

  3. Hi! Could you swap the cane sugar for honey or agave?

      1. cindy beers says:

        When swapping out the sugar for honey, do you put the same amount in?

  4. Hanna Morchant says:

    Can you cook these with any oil besides coconut?

    1. Loved these! Delicious and super easy! I added more pistachio into the batter. Yum!

  5. Hi Gabrielle! What are your thoughs on using kale? To course? Hmmm?

    1. Hi Allison, You can absolutely try kale as long as it’s blended well. However, kale has a stronger flavor compared to spinach and will provide a less vibrant green and much darker shade of green. Let me know how they turn out!

  6. I made these muffins and turned out really yummmm! Loved it ❤️ I wish I could share a pic here to show you.
    Thank you so much for such amazing recipes.

  7. I make these all the time – they are super easy and everyone loves them. Re alternate flours, I tried replacing some of the flour with pistachio flour (from nuts.com) and they came out especially moist and pistachio flavored!

  8. I LOVE these pistachio muffins and I make them all the time! Even my non-vegan friends love them!

  9. These were good but had an overpowering banana flavor. Would they still bake up ok if the banana was omitted?

    1. I would substitute the banana with applesauce or incorporate more almond extract if needed. Also, if your bananas are too ripe the banana flavor will be stronger.

  10. I made these and they were so delicious!!! I didnt have almond extract so i used vanilla and we put chocolate chips on top instead of more pistachios. Perfect!!! Thanks for the recipe :))

  11. Can I use sea salt instead of kosher salt or any salt?
    Thank you

  12. OMG! These were soooo good! I did add chopped up nuts to batter. I also added a handful of vegan chocolate chips…how could that be bad!! I’m making them again soon!

  13. What are the nutritional facts on these muffins? I can’t seem to find it anywhere throughout the article.

  14. You say “line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups.” Isn’t that the same thing?

    1. Gabrielle says:

      Thank you for catching that! I love to make larger size muffins so I’ll use a large tin (makes 8). If you use a standard size muffin pan it will make 10.

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