These versatile muffins, made with a combination of almond and coconut flour, are lovely and light. They’re perfect for breakfast on-the-go, a healthy snack at work or an afternoon pick-me-up with a lovely brew. Make a batch at the weekend and you’ll be set for the week ahead.
- 100g of pistachios, plus 1½ tablespoons chopped for decoration
- 100g of almond flour or ground almonds
- 50g of coconut flour
- 60g of brown or coconut sugar
- 1 tsp of baking powder
- Pinch of sea salt
- Zest and juice of 1 large orange
- 1 tbsp of poppy seeds, plus 1 tsp for decoration
- Approx. 60ml of almond milk
- 4 large eggs, lightly beaten
- 3 tbsp of almond oil
- 1 tsp of vanilla bean paste or extract
1. Preheat the oven to 180°C and line eight holes of a 12-hole muffin tin with paper cases or wrappers.
2. Place 100g of pistachios in a food-processor or a high-speed blender and process until very fine. Place the nuts into a large bowl and stir in the almond flour, coconut flour, sugar, baking powder, salt, orange zest and poppy seeds.
3. Squeeze the juice of the orange into a measuring jug, then add the almond milk to make up to 175ml. Pour over the dry ingredients and add the beaten eggs, almond oil and vanilla bean paste or extract (or put all the ingredients into an electric mixer). Process or stir until smooth and combined.
4. Spoon the mixture into the cases and top each one with the remaining poppy seeds and chopped pistachios. Bake for 25–30 minutes or until golden, cooked through and firm to the touch.
5. Leave the muffins to cool slightly in the tin for five minutes before transferring out onto a wire rack to cool completely.
Recipes taken from The Goodness of Nuts and Seeds by Natalie Seldon, photography by Faith Mason (Kyle Books, £6.49)