Gluten-Free Pistachio Nut Muffins

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.

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.

 

Enjoy!

 

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Karen Shayne
Karen Shayne is the Publisher and CEO of Unconditionally Her. Karen began her work in media production creating award-winning healthcare segments for Nashville-based CBS and NBC affiliates. She has also been featured in HuffPost, AOL/Yahoo, People Magazine, Nashville Business Journal, Hope For Women Magazine The Doctors Channel, Healthline, and ABC Chicago. Karen served as Founder of the Women Survivors Alliance and serves as Executive Producer of the UNTOLD Project. Karen has been awarded over the years for her work with cancer research and survivorship programs nationwide.
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