Recipes / Cuisine / Snack

Grain-Free Cherry Pistachio Muffins

Recipe by Julia Gibson






Serves 12

Protein packed almond flour muffins studded with ripe dark cherries and chopped raw pistachios. These make an easy quick breakfast, a delicious snack on the go, or the perfect addition to an afternoon cup of tea.


  1. 1

    Preheat oven to 375 degrees Fahrenheit and line a muffin tin with muffin liners.

  2. 2

    In a large bowl, whisk together the eggs, dairy-free milk, melted coconut oil, maple syrup and vanilla extract until well combined.

  3. 3

    In another bowl, whisk together the almond flour, coconut flour, tapioca starch, baking soda and sea salt. Add to the wet ingredients and mix until just combined.

  4. 4

    Add the halved cherries and chopped pistachios and use a rubber spatula to fold into the batter until evenly dispersed. Scoop into the lined muffin tins until about 3/4 the way full. Bake for 18-20 minutes until cooked through and slightly golden on top. Transfer to a cooling rack to cool.

  5. 5

    Substitutions: Use another nut instead of pistachios such as, almonds, walnuts, pecans or hazelnuts. Use another stone fruit instead of cherries such as, apricots, peaches or plums. Use a sugar free syrup like lakanto instead of maple syrup.

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