I can’t tell you how excited I am to share these insaaaaaaane muffins that are up there when it comes to deliciousness! A fluffy soft gluten-free cookie studded with white chocolate, encased around the star of the show which of course, is the pistachio creme – perfection. Topped with crunchy pistachios and an extra drizzle of white chocolate, you really can’t go wrong with these baked goodies.
Ingredients:
- 120g gluten-free flour
- 1 scoop vanilla protein powder
- 80g sweetener
- 1 teaspoon baking powder
- 2 tablespoons margarine
- 2 tablespoons smooth nut butter
- 3 tablespoons natural / coconut yogurt
- 70g white chocolate, chopped
For the middle –
- 2 tablespoons pistachio creme
- 1 scoop pistachio protein powder
- 1 tablespoon icing sugar
- Dash of water or oat milk
To decorate –
- Chopped pistachios
- Melted white chocolate, to drizzle
Make them!
1) Mix together the flour, protein powder, sweetener and baking powder in a bowl.
Melt the margarine and nut butter then pour into the bowl along with the yogurt and mix to form a soft dough. Stir in the chocolate chunks.
2) Spoon the mixture into a 6-hole muffin tin (silicone is best) to fill to the top. Bake at 180C for 15-20 minutes until risen and golden.
3) While still warm, spoon a little cavity of the muffins out, then leave to cool. Pop out of the tin and place on a wire rack.
4) Mix together the pistachio creme, protein powder, icing sugar and a dash of water/oat milk to thin out slightly. Spoon into the middle of each cavity to fill to the top.
5) Drizzle over the white chocolate and sprinkle over chopped pistachios. Enjoy!
