Start by preheating oven to 180°C and then grease a muffin tin for 9 large muffins or 12 small.
Combine dry ingredients (oat flour to salt) in a medium-size bowl and sift together.
Using a food processor, grind the pistachios into a powder. Add the coconut oil, almond and vanilla extract and blend for ten seconds. Then add the spinach and 1/2 cup milk to the processor and blend until smooth.
Combine the mixture from the food processor with the maple syrup and remaining almond milk in a large bowl then stir together.
Add the dry ingredients to the bowl with the wet and gently fold them together. Only mix until just combined, being careful not to over stir.
Scoop 1/4 cup mixture into each muffin tin (less if making smaller muffins) then sprinkle with toasted coconut shreds. Bake for 25 to 30 minutes. This time will vary depending on your oven; you can stick a knife or toothpick into the centre to see if they are done.