Pistachio orange blossom muffins


  • 30g /40g coco sugar
  • 75g rice flour
  • 25g almond powder
  • 4g yeast powder
  • A little bit of salt
  • 230ml Ecomil coco milk sugar free or Ecomil crème anglaise custard vanilla
  • 10g of orange blossom (option)
  • 2 tbsp of pistachio puree




  • 1 moringa tbsp
  • 1 matcha tbsp
  • 1 handful of blueberry or raspberries (option)


For chocolate muffins:

  • 1 tbsp of cocoa powder
  • 1 tbsp of vegan chocolate chips
  • 1 tbsp of peanut puree (option)


Toppings and sides:

  • Peanut puree
  • Cashew puree
  • Fruits (banana, orange, apple)
  • Goji berry
  • Plant-based coco yogurt
  • Dried mulberry



  1. Prepare the oven at 180C
  2. Add the dried ingredients in a bowl
  3. Mix everything with a whisk
  4. Add the liquid ingredients and mix
  5. Prepare the muffin baking tin
  6. Put the pastry in the baking tin
  7. Bake for 20-25 minutes and reserve.
  8. Add toppings and sides.

Thanks to Sarah for her recipe.

Find out more on her Instagram : @humbly_healthy