Gluten-Free Chocolate Pistachio Muffins Recipe for Moist, Nutty Treats

Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners and spray them lightly with non-stick spray.

In a large bowl, whisk together the pistachio flour, gluten-free 1-to-1 flour blend, cocoa powder, baking powder, salt, and sugar until evenly combined.

In a separate bowl, beat the egg until frothy. Whisk in the olive oil, then add the vanilla and half of the non-dairy milk. Stir the remaining milk into the melted chocolate to cool it slightly, then whisk the chocolate into the egg mixture until smooth.

Pour the dry ingredients into the wet mixture and fold gently with a spatula for about 15 strokes, until just combined. Fold in ¼ cup of the chopped pistachios and ¼ cup of the mini chocolate chips. Spoon the batter into the prepared muffin cups, filling each to the top. Sprinkle the remaining pistachios and chocolate chips over the tops.

Bake at 400°F for 2 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 25–28 minutes, or until the tops spring back when lightly pressed. Transfer the muffins to a cooling rack.

Once cooled, store the muffins in an airtight container at room temperature for up to a few days, or refrigerate for longer freshness.