Chocolate and Pistachio Muffin Recipe

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Ingredients – 12 sugar free chocolate and pistachio muffins

280g whole wheat flour 120g organic white flour 100g cacao or cocoa powder 1 and 1/3 tablespoon baking powder 3/4 teaspoon bicarbonate of soda 400g plain Greek yogurt 185g runny honey 2 eggs 100g olive oil pinch of salt 50 pistachios, roughly chopped

Method – 12 sugar free chocolate and pistachio muffins

Preheat the oven to 200 Celsius and line a 12 muffin tray with muffin cases.

Start by using an electric mixer to whisk the eggs together, then add the honey and whisk. Lastly, add the oil and mix well.

Next, in a separate bowl, mix together the flours, cocoa/cacao powder, baking soda, bicarbonate of soda and salt.

Pour the egg, oil and honey mixture into the dry bowl and fold with a wooden spoon.

Gently mix in the yogurt and chopped hazelnuts and mix well using a wooden spoon.

Scoop the mixture into the muffin cases, chop and sprinkle the chopped pistachios.

Bake for 15 mins at 200 degrees and then reduce the heat to 180 degrees – this is to prevent the pistachios from getting burnt.

Store in an airtight container for up to 5 days, when you are enjoying them in the days after baking, try warming them up in the oven first for 5 mins – you won’t regret it!

bon appetit