The Pioneer Woman Tasty Kitchen
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Pistachio, Dark Chocolate and Olive Oil Muffins

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Level: Easy

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Description

These light and fluffy muffins are filled with whole grains, healthy fats and unrefined sugars. And chocolate, of course.

Ingredients

  • 1 cup Whole Wheat Flour
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ¼ cups Unshelled Pistachios, Roughly Chopped, Plus Extra For Topping
  • ¼ cups Dark Chocolate Chips
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1  Large Egg
  • ¼ cups Honey
  • 1 teaspoon Vanilla Extract
  • 4 Tablespoons Plain Greek Yogurt

Preparation

Preheat oven to 180ºC (350ºF) and line a 6-hole muffin tin with paper cases.

In a large bowl, whisk together the flour, baking powder, bicarbonate of soda/baking soda, and salt. Toss the pistachios and chocolate chips in the flour mixture and set aside.

In a separate but also large bowl, mix together the olive oil, egg, honey, vanilla and yoghurt.

Add the dry ingredients to the wet and fold through a couple of times; add the pistachios and chocolate chips and fold a few times again. As ever with muffins, don’t overmix; it doesn’t matter if there are still streaks of flour.

Spoon into the muffin cases, scatter with the extra pistachios and bake for 18 -20 minutes until golden brown and firm.

Remove from the oven and transfer to a wire rack to cool.

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