What to bake this weekend: Dairy- and gluten-free orange, poppy and pistachio muffins

Make these healthy muffins this weekend for a fast, nutritious breakfast or snack throughout the week.

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.

Orange, Poppy & Pistachio Muffins
Makes 8

Ingredients

• 100g pistachios, plus 1 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

Method

1  Preheat the oven to 180ºC/gas mark 4. Line 8 holes of a 12-hole muffin tin with paper cases or wrappers.

2  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.

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 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.