All the better for you, my gluten-free friends!
The base (and delicious intoxicating pistachio-y flavor) of these Pistachio Oatmeal Muffins comes from pistachio paste, which is one of my favorite baking ingredients (I used it to make these pistachio blondies, too!).
Combined with eggs and oats, it makes for wonderfully moist and fragrant little pistachio cakes.
Loved this recipe? Here are four other flourless cake recipes you might like:
- Flourless Cashew Oatmeal Cake (gluten-free)
- Flourless Clementine Almond Cake (Low-carb, gluten-free)
- Giant Flourless Chocolate Cashew Muffins
Thanks so much for reading!
Flourless Pistachio Oatmeal Muffins (Gluten-Free)
Yields: 6 giant or 12 standard muffins
1/2 cup gluten-free rolled oats
1 teaspoon baking powder
1 11oz can pistachio paste (such as Love n’ Bake; about 1 1/4 cups)
4 large eggs
1 teaspoon kosher salt
1/2 teaspoon almond extract (optional)
Preheat oven to 350 degrees. Generously grease a 6-cup “texas size” muffin pan, or a standard 12-cup muffin pan.
Grind the oats in a food processor or blender until coarsely ground into a powdery “flour.” Whisk with baking powder, and set aside.
Combine pistachio paste, eggs, salt, and extract (if using) and beat in an electric mixer until smooth and evenly combined (about 5 minutes). Stir in the oats just until combined.
Divide batter into muffin tin, then bake 15-22 minutes, or until puffed, slightly brown around the edges, and completely set in the center. Remove from oven and let cool in pan 5 minutes before turning out. Let cool completely on rack or serve slightly warm.