Pistachio orange blossom muffins
Ingredients:
- 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
Personalization:
Add
- 1 moringa tbsp
- 1 matcha tbsp
- 1 handful of blueberry or raspberries (option)
Or,
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
Method:
- Prepare the oven at 180C
- Add the dried ingredients in a bowl
- Mix everything with a whisk
- Add the liquid ingredients and mix
- Prepare the muffin baking tin
- Put the pastry in the baking tin
- Bake for 20-25 minutes and reserve.
- Add toppings and sides.
Thanks to Sarah for her recipe.
Find out more on her Instagram : @humbly_healthy
