Preheat the oven to 350°F. Lightly grease 8 cups of a muffin pan with cooking spray; set aside.
Step 2
Using a food processor or grinder, pulse the pistachios until they are finely ground- similar to the texture of the almond flour. Tip into a mixing bowl along with the almond and oat flours; mix together.
Step 3
Froth the egg whites lightly with a whisk before whisking in the browned butter and maple syrup.
Step 4
Pour the wet ingredients into the dry and whisk just until combined.
Step 5
Carefully divide the mixture into the muffin tin cups. Add a few raspberries to each one.
Step 6
Bake for 20 to 25 minutes or until the friands have risen and are springy to the touch and a toothpick inserted in the center comes out clean.
