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  • Writer's pictureKaren Shayne

Gluten-Free Pistachio Muffins

Updated: Mar 31, 2020

Searching for gluten-free foods is the norm for me now, but sometimes it’s still hard to walk through the grocery store bakery and see the yummy delights available at reach when I know they’re untouchable.  However, I am realizing there is always a wheat-free option if I get creative.

These pistachio nut muffins are wheat-free, simple, moist and delicious!  Served as a breakfast yum or even a dessert (with a little glaze on top, of course), these pretty little green gems are the perfect combo with a smooth cup of coffee.  You won’t feel guilty!

1 Box of King Arthur Gluten-Free Muffin Mix

8 Tablespoons of Oil or Melted Butter

1 C Milk

3 Eggs

1 Box of Pistachio Instant Pudding

1/4 C of Ground Honey Roasted Pistachios

Combine all the ingredients, leaving a few tablespoons of the ground honey roasted pistachios to the side.  Using a gluten-free cooking spray or cornstarch, coat your muffin pan.  (I like to use the jumbo size muffins tin.)

Scoop the batter 2/3 full and sprinkle some of the remaining honey roasted pistachios on top.

Depending on the muffin size, bake 18-24 minutes.  Serve hot or let cool before using a light drizzle of your choice on top.


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