Preheat the oven to 180°C/gas mark 4. Line 8 holes of a 12-hole muffin tin with paper cases or muffin wrappers.
Place 100g pistachios in a food-processor or a high-speed blender and process until very fine. Place the nuts into a large bowl and stir in the almond flour, coconut flour, sugar, baking powder, salt, orange zest and poppy seeds.
Squeeze the juice of the orange into a measuring jug, then add the almond milk to make up to 175ml. Pour over the dry ingredients and add the beaten eggs, almond oil and vanilla bean paste or extract (or put all the ingredients into an electric mixer). Process or stir until smooth and combined.
Spoon the mixture into the cases and top each one with the remaining poppy seeds and chopped pistachios. Bake for 25–30 minutes or until golden, cooked through and firm to the touch.
Leave the muffins to cool slightly in the tin for 5 minutes before transferring out onto a wire rack to cool completely.
This recipe is featured in 'The Goodness of Nuts & Seeds' by Natalie Seldon, published by Kyle Books (RRP $19.99).
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