It’s that time of year again! St. Patty’s Day and I always love making some type of green baked good! This year I went with a pistachio matcha muffin and, let me tell you..yum!
I’ve had some matcha sitting in my pantry for a while now and wanted to use it in a baked good and came up with these muffins! Adding the pistachios in was a little something extra that I adore. I absolutely love bakery pistachio muffins and enjoyed them a lot as a kid. This is a much healthier version that I don’t have to feel guilty eating.
I love always having some type of muffin or breakfast bread for an easy on the go breakfast or snack during the day. It’s great to whip up a batch and have them all week long. Also makes for a great treat to bring into the office or share with friends!
You can make this recipe all in one bowl which is my favorite kind of recipe…less clean up! Just add all of the wet ingredients into a large bowl, then the dry. Mix them together and add in your chopped pistachios. TIP: Buy pre-shelled pistachios..no one wants to sit and shell a ton of pistachios, it will take you forever.
When you bake these, be careful not to over-bake them. I did that the first time and they turned out a little dry as any muffin would. So watch them closely as to not over cook them.
I hope you enjoy these as much as I do and you can have these for St. Patty’s day or any other time of the year! They are so festive, delicious and a winner! Recipe is below!
Pistachio Matcha Muffin
- 1/2 cup coconut oil melted
- 3/4 cup coconut sugar
- 2 eggs
- 1/2 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- 1 ½ cups all purpose flour
- 2 TBSP matcha powder
- 1 ½ tsp baking powder
- 1/4 tsp salt
- 1/2 cup shelled pistachios chopped
Preheat the oven to 350°F and line a muffin tin with 10 muffin liners and set aside.
In a large bowl, whisk all the wet ingredients together until well combined. Add in the dry ingredients and mix until the dough just comes together with a spoon.
Add in 3/4 of the pistachios to the bowl and stir until evenly incorporated. Scoop the batter into the prepared muffin tin cups until evenly distributed. Top the muffins with the remaining chopped pistachios and even a little cane sugar if you want a little crunch.
Bake in the preheated oven for 16-18 minutes or until a toothpick comes out clean. Do not over bake or they will come out too dry! Let cool on a wire rack and enjoy!
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