Cacao Pistachio Muffins
I am totally down for a spot of Sunday baking and these chocolate & pistachio muffins are too good not to share.
If you're familiar with the way I work, you'll know these are more than just a chocolatey treat. They've got protein, fibre, raw cacao, & minimal sugar which you can choose to eliminate entirely if you wish.
Recipe makes 8.
Key Facts
- Gluten free
- Dairy free
- Low in sugar
- High in fibre & protein
Ingredients
- 60g Ombar chocolate 90% cacao & 10g to decorate
- 60g raw cacao whey
- 200ml cashew milk
- 2 tablespoons raw cacao
- Pinch of salt
- 4 teaspoons coconut oil
- Optional - 2 tablespoons acacia honey
- 2 teaspoons gluten free baking powder
- 2 eggs
- 1/4 cup pistachios
Preparation
01
Preheat the oven to 170°C, arrange silicone muffin cups on a tray.
02
Add the milk & chocolate to a small pan, warm gently until melted. Mix to combine, then add the honey & coconut oil.
03
Measure the dry ingredients into a bowl, add wet to dry then whisk through the egg until smooth.
04
Divide between the cups & bake for 10 minutes.
05
Cool the muffins on a wire rack until touch cold then melt the extra chocolate & chop the pistachios.
Spoon on a teaspoons worth of chocolate to each muffin then sprinkle with the nuts.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
