Pistachio Chocolate Chip Muffins | Constant Cookbook

Ingredients

• 1½ cups whole wheat pastry flour
• 1¾ cup roasted and unsalted shelled pistachios
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• ¾ cup milk
• 2 eggs
• ½ cup coconut oil, walnut oil, or melted butter
• ½ cup honey
• 1½ cup chocolate chips
• Preheat oven to 350˚ F and line a muffin tin with 12 liners.
• To make pistachio meal, pulse pistachios in a food processor until broken down into meal. Do not run for a long time or pistachio meal will turn into pistachio butter.
• In a bowl, combine 1 1/2 cups ground pistachios (reserving 1/4 cup for later use), wheat flour, baking powder, baking soda, and salt. In a separate bowl, whisk eggs and add in milk, oil, and honey.
• Pour wet ingredients into dry and ingredients and stir until barely combined. Fold in chocolate chips.
• Divide batter among 12 muffins. Sprinkle with remaining ground pistachio meal. Bake for 15-18 minutes. Top should be golden brown and muffin should spring back lightly when touched.
• Extra muffins store well in the freezer.