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Chocolate chip and pistachio muffins

Hello hello,

We end the week with a bit of sweetness, the days are getting shorter, it is getting colder and colder (at least in Holland). So nothing like having fun making little muffins this weekend with a tea or hot chocolate. It's a suggestion like any other, you can make yourself muffins all week, it's always nice to eat homemade pastries.

Today, very easy recipe for 6 large muffins with pistachios and chocolate chips.

Let's go !


The necessary ingredients are flour, tapioca starch (or cornstarch), baking powder, vanilla sugar, agave syrup, almond butter, oat milk , cider vinegar, chocolate chips, unsalted pistachios, salt.

The necessary utensils are a bowl, a spatula or wooden spoon, a kitchen scale, a measuring cup, a muffin tin, teaspoons, tablespoons.



  • 180g of flour

  • 1 tsp of tapioca starch

  • 10g of baking powder

  • 15g of vanilla sugar

  • 4 tbsp of agave syrup

  • 1 big tbsp of almond butter

  • 130ml of oat milk

  • 1/2 tsp of cider vinegar

  • 2 handfuls of chocolate chips

  • 1 big handful of pistachios

  • 1 pinch of salt

  1. Preheat the oven to 200°C (392°f)

  2. In a bowl, mix the flour, baking powder, starch, vanilla sugar and salt.

  3. Then add the almond butter, the agave syrup; stir well and gradually add the milk and cider vinegar.

  4. Coarsely chop 70g of chocolate to make chips if you don't have chocolate chips ready; mix them with the dough.

  5. Oil or put margarine in the muffin pan to prevent the dough from sticking during cooking, pour the dough into it, fill each space 3/4 full.

  6. Bake at 180°C (356°f) for about 20 minutes.

  7. For decoration, mix a few pistachios and sprinkle your muffins with pistachio powder once the cooking is finished.


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