I got this recipe from Whole Foods. I checked the muffins multiple times to make sure they were cooked through. I baked the muffins for around 40 minutes. I liked the taste but found the muffins a bit on the soft side.
Extra-virgin olive oil, for the muffin pan
1 1/4 cups almond flour
1/4 cup coconut flour
1 tablespoon matcha powder
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 ripe Hass avocado, pitted, peeled and mashed
1/2 cup pure maple syrup
1 tablespoon lemon juice
1 large egg (or 1 tablespoon chia seeds for a vegan version)
3 tablespoons unsweetened paleo-friendly almondmilk
1/3 cup chopped raw shelled pistachios, divided
Preheat the oven to 325°F. Oil a standard 12-cup muffin pan with extra-virgin olive oil.
In a medium bowl, whisk together almond flour, coconut flour, matcha, baking powder and salt. Set aside. Combine avocado, maple syrup and lemon juice in the bowl of an electric mixer and beat until fairly smooth. Add egg and beat until light and fluffy, about 2 minutes. Stir in flour mixture and almondmilk. Fold in half of the pistachios.
Spoon batter into the muffin pan, dividing the mixture evenly among the cups. Sprinkle the tops of muffins with the remaining pistachios. Bake until the tops are lightly browned and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Let muffins cool in the pan 5 minutes, then run a knife around the edges of the pan and unmold muffins on a wire rack to cool completely. Store in an airtight container up to four days.