Decadent Chocolate Pistachio Muffins
Equipment
- blender or food processor
- Mixing bowl
- Measuring spoons
- Measuring cups
- Cupcake tray
- Nonstick spray
Ingredients
- 1/2 cup raw oats
- 1/2 cup almond meal/flour
- 1/2 cup baking stevia
- 1/2 cup canned pumpkin puree
- 1/2 cup unsweetened almond milk
- 1/4 cup unsweetened cocoa powder
- 2 egg whites
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 1/4 cup chopped pistachios plus 2 tbsp for topping
Instructions
- Preheat the oven to 350⁰ F (175⁰ C).
- Grind the oats into a flour using a blender or food processor.
- In a mixing bowl, combine the oat flour, almond meal/flour, baking stevia, pumpkin puree, almond milk, cocoa powder, egg whites, vanilla extract, and baking powder.
- Blend until smooth.
- Stir in 1/4 cup chopped pistachios until evenly distributed.
- Spray a cupcake tray with nonstick spray and pour the batter into 5 cupcake molds.
- Sprinkle the remaining 2 tbsp of chopped pistachios on top of the muffins.
- Bake for 30 minutes.
- Remove from the oven and let cool for 10 minutes before enjoying.
Notes & Wine Advice
Wine Advice
Pair these muffins with a rich, robust red wine like Cabernet Sauvignon or a fruity Zinfandel.Nutrition values
Calories: 173 kcal | Carbohydrates: 15 g | Protein: 9 g | Fat: 11 g | Sugar: 3 g