Gluten Free Pistachio and Currant Muffins

Enhance your breakfast with pistachios and currants in these tasty, healthy oatmeal muffins. Pistachios are higher in protein, lower in fat and calories than other nuts and one of the few nuts that contain most of the nutrients essential for total health. Black currants contain 4 times more vitamin C than an orange and double the amount of antioxidants than blueberries. You will be pleasantly surprised how light and moist these muffins are since typical oatmeal muffins tend to be heavy and dry

Why stick to plain oatmeal when you can indulge in these tasty and healthy gluten free pistachio and currant muffins. Since these muffins pack a lot of healthy nutrients they make a superb snack and provide you with lasting energy. These allergy friendly muffins are also egg-free and dairy-free


1 cup certified gluten free rolled oats
2 Tbsp. chia seeds
1 ½ cups orange juice (preferably freshly squeezed)
½ cup agave nectar or pure maple syrup
1/4 cup extra virgin olive oil
1 tsp. pure vanilla extract
½ cup sweet sorghum flour
¼ cup almond flour
¼ cup arrowroot powder
2 tsp. baking powder
1 tsp. baking soda
¼ tsp. sea salt
¾ cup dried black currants
¾ cup roughly chopped pistachios


In a medium size bowl combine oats, chia, and orange juice. Set aside for 30 minutes
In a large bowl, combine flour, arrowroot powder, baking powder, baking soda, salt, currants and pistachios
Preheat oven to 375 F and line a 12-cup muffin tin with paper liners. (My preference is parchment paper liners)
Add agave, olive oil and vanilla to soaked oats and stir
Add wet ingredients to dry and mix until just combined
Distribute the batter evenly among the 12 muffins cups
Bake for 25 – 30 minutes or until a toothpick inserted in the middle comes out clean Cool in the muffin pan completely

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