The idea for these came from me having a craving for the pistachio cake I used to always get for my birthday. I didn’t find any plant strong recipes so I made up my own by starting with the Happy Herbivore carrot cake recipe and adding pistachio meal. But I’m not much of a baker so the first time I made this they were a gooey disaster because I assumed the pistachio meal would act like a flour. It does not. Now that I’ve got the consistency right, I still think they’re a little too sweet so next time I’m going to cut back on the sugar (maybe leave it out all together?) and see what happens. I’ll update this post with the results but they were SO good as is, I thought they were post-worthy.
Pistachio Carrot Muffins
Prep Time: 10 mins | Cook Time: 32 mins | Makes: 24-32 mini muffins | Difficulty: Easy
- 1.5 c. whole-wheat pastry flour
- .5 c very finely ground pistachios
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/3 c. raw sugar
- 1 1/2 c. unsweetened applesauce
- .5 tsp. vanilla extract
- 1 large carrot, shredded
- Whole Pistachios
Mix the flour, pistachios, baking soda, baking powder, salt, together. Then add the sugar, applesauce, vanilla, and shredded carrot and mix it all together. Spoon them into muffin tin, making them each about 3/4 full, top with a whole pistachio. Then bake on 350 for 22-27 minutes (for mini muffins) until a knife/toothpick comes out clean.
Sent from Paprika Recipe Manager