Preheat your oven to 350°F (175°C).

Line a muffin tin with paper liners or lightly grease with oil.

In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir well and let it sit for about 5 minutes to thicken. This mixture will serve as the egg substitute in your muffins.

In a large bowl, whisk together the coconut sugar, oat flour, gluten-free flour, baking soda, baking powder, and optional vanilla bean powder until well combined.

In another bowl, mix the pistachio nut butter, unsweetened soy milk, apple cider vinegar, unsweetened applesauce, natural green food coloring, and vanilla extract. Stir until the mixture is smooth and creamy.

Pour the wet ingredients into the dry ingredients, along with the flaxseed mixture. Stir until just combined, being careful not to overmix. The batter should be thick but smooth.

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Serve these delicious vegan gluten-free pistachio muffins as a breakfast treat or snack. They’re perfect for any time of the day!