Clearly I’m on a muffin kick again. Penny made this cake the other day and I was so enamored with the combination of nectarines, blueberries and pistachios that I had to make some muffins. I decided to go with oat flour so if your oats are gluten free your muffins will be too.
Nectarine Blueberry Pistachio Muffins (vegan and gluten-free)
2-1/4 cup oat flour
3 Tbsp. ground flax seed
1 Tbsp. baking powder
3/4 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 cup sugar
2/3 cup non-dairy milk (I have been using an almond/coconut mixture)
1/2 cup applesauce
1/2 non-dairy yogurt (sweetened, or not…your call)
2 tsp. vanilla extract
3/4 cup nectarine, finely diced and peeled (about 1 large nectarine)
3/4 cup blueberries, fresh or frozen
1/2 cup pistachios, roughly chopped (I used roasted and unsalted)
Combine dry ingredients in a medium sized mixing bowl.
Add the wet ingredients then gently stir until combined.
Fold in the fruit and nuts.
Transfer batter to a prepared 12 cup muffin pan. Bake in a 350 degree oven for 20-25 minutes, checking for doneness with a toothpick. Let the muffins cool slightly in the pan before transferring to a cooling rack to cool completely.