Double Chocolate Pistachio Muffins
November 27, 2015 | Makes 12
- 2 Cups of Ground Almonds (240g)
- 3/4 Cup of Cacao Powder (75g)
- 2 Teaspoons of Baking Powder
- 1/2 Teaspoon of Salt
- 2 Whole Eggs + 1 Egg Yolk
- 1 Cup of Coconut Sugar (150g)
- 1/2 Cup of Melted Coconut Oil (125ml)
- 1/2 Cup of Unsweetened Almond Milk (125ml)
- 1 Teaspoon of Vanilla Extract
- 1/3 Cup of Chopped Dark Chocolate (60g)
- 1/2 Cup of Pistachios (75g), Deshelled & Chopped
These are insane. Crumbly, moist and beautifully rich – they blow any chocolate muffin I’ve ever tried way out of the water. There’s a few dark chocolate chips and some chopped pistachios tumbled throughout the sumptuous cacao batter to make them even more delectable. When that chocolate craving comes knocking, these are you guys.
Preheat oven to 190’C and pop your cases into your muffin tin.
In a large bowl, combine the ground almonds, cacao powder, baking powder and salt.
Add two whole eggs plus one egg yolk to a large bowl and whisk them on high speed. Gradually pour in the coconut sugar while whisking, until the whisk drags ribbons through the mixture.
Drizzle in the melted coconut oil while still whisking, followed by the vanilla and almond milk.
Using a spatula, fold the dry ingredients gently into the mixture. Then fold in almost all of the chopped pistachios and chopped chocolate, keeping a little of both back to sprinkle on top.
Spoon the mixture evenly into your cases to fill them. Sprinkle each with a few pistachios/chocolate chips.
Bake at 190’C for about 18 minutes, until a knife inserted into the middle comes out clean (ignore melted chocolate chip!).
Let them cool for at least 15 minutes before removing them from their cases. Store in an airtight container in the fridge for up to 3 days. For optimum deliciousness, reheat them in the oven before serving (gooey chocolate chips!).