My naughty Halloween treats are coming next week, but for now say good morning to these healthy pistachio chia seed muffins! I love them drizzled with warm raw honey and sprinkled with chopped pistachios for the perfect morning pick-me-up.
You will need...
1/4 cup butter, softened
1/4 cup raw honey
1/4 cup dark brown sugar
1 tsp vanilla
1/4 cup coconut milk
1 cup gluten free flour
1 tsp xanthan gum
1 tsp baking powder
1/2 tsp salt
1/2 cup finely chopped pistachios, plus 1/4 cup chopped for sprinkling, toasted
1/4 cup chia seeds
Preheat the oven to 375F/180C. Line a muffin tin with paper muffin liners.
Sprinkle the chopped pistachios on a baking tray, and toast for about 5-10mins (this helps bring out the pistachio flavour.)
In a medium sized bowl, sift together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.
In a stand-mixer or with electric beaters, beat the butter and honey together until smooth. Then add the dark brown sugar and beat until smooth. Continuing to beat, add the egg, vanilla, and finally the coconut milk.
While beating, slowly add the dry ingredients to the wet and beat until smooth and well combined.
Turn off the beaters, and stir in the chopped pistachios and chia seeds.
Pour the batter into the muffin cups to 3/4 full. Place the muffins in the oven, and immediately turn down the oven temperature to 350F/160C. Bake for approx. 20-25mins or until golden brown on top.
Remove from the oven and allow to cool for 10mins. Drizzle with some raw honey (which you can warm up in the microwave for 10secs), and sprinkle with the extra chopped pistachios.
I'm dying for the all-white looks this fall/winter... Especially with some texture. It has been unusually warm this fall in New York, but I've been embracing it in light sweaters and short hemlines. And a flash of colour never hurt...
|Loving my new Cleobella clutch!|
|I'm wearing -|
American Apparel skirt
Kurt Geiger flats
Allegra London scarf
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