Orange, Poppy & Pistachio Muffins
These versatile muffins, made with a combination of almond and coconut flour, are lovely and light. They’re perfect for breakfast-on-the-run, 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 pistachios, plus 1½ tbsp chopped
100g almond flour or ground almonds
50g coconut flour
60g brown or coconut sugar
1 tsp baking powder
pinch of sea salt
zest and juice of 1 large orange
1 tbsp poppy seeds, plus 1 tsp
approx 60ml almond milk
4 large eggs, lightly beaten
3 tbsp almond oil
1 tsp vanilla bean paste or extract
Preheat the oven to 180°C/gas mark 4. Line 8 holes of a 12-hole muffin tin with paper cases or wrappers.
Place 100g 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.
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.
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.
Leave the muffins to cool slightly in the tin for 5 minutes before transferring out onto a wire rack to cool completely.
Extracted from The Goodness of Nuts & Seeds by Natalie Seldon (Kyle Books, approx €12). Photography by Faith Mason.