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{healthy green recipe} orange pistachio muffins

I was at the airport the other day ordering a cup of coffee from one of the cafes and I saw these beautiful, green, pistachios muffins in the display case.   I was tempted to buy one because I love pistachio muffins but instead I left it in the case and became inspired to whip up my own all-natural, paleo version.

I thought I’d have to test this recipe multiple times before I found something that tasted similar to the coffee-shop version but they turned out to be SO good the first time.  They taste just like how I remember!  Needless-to-say, I ate them all in 2 days.  Looking forward to whipping these up again!


Orange Pistachio Muffins

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins


Dry Ingredients: 

  • 1 1/3 cup almond flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 TBSP roughly chopped pistachios

Wet Ingredients: 

  • 3 eggs, room temperature
  • 3/4 cup applesauce
  • 1/2 cup pistachio butter
  • 1/4 cup honey, melted
  • 1 tsp vanilla extract
  • Zest of 1/2 orange
  • Juice of 1 orange (I used a navel orange)


  1. Preheat oven to 375 degrees and prepare muffin tin.  I used paper liners but these silicone liners are awesome!
  2. In a small bowl, combine almond flour, baking soda and salt.
  3. In another medium/large bowl, whisk all wet ingredients until combined.
  4. Fold dry ingredients into wet ingredients.
  5. Spoon mixture evenly into 12 muffin cups (each one should be about 3/4 full).   Top with chopped pistachios.
  6. Bake 15-20 minutes or until a fork comes out clean.
  7. Let cool 10-12 minutes before serving.



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