Recipe (1/4)
- 2 large eggs
- 1-3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup white chocolate chips
- 1 cup of lightly salted pistachios
- 2/3 cup unsweetened cocoa - powder
- 3/4 cup plain coconut yogurt
- 1/2 cup oat milk, hot
- 1/2 cup olive oil
- 1 used espresso Nespresso pod or ½ tablespoon of used espresso powder
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- ¼ teaspoon of ascorbic acid
For these? Yup here it is:
Recipe (1/4)
- 2 large eggs
- 1-3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup white chocolate chips
- 1 cup of lightly salted pistachios
- 2/3 cup unsweetened cocoa - powder
- 3/4 cup plain coconut yogurt
- 1/2 cup oat milk, hot
- 1/2 cup olive oil
- 1 used espresso Nespresso pod or ½ tablespoon of used espresso powder
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- ¼ teaspoon of ascorbic acid
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- 2 large eggs
- 1-3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup white chocolate chips
- 1 cup of lightly salted pistachios
- 2/3 cup unsweetened cocoa - powder
- 3/4 cup plain coconut yogurt
- 1/2 cup oat milk, hot
- 1/2 cup olive oil
- 1 used espresso Nespresso pod or ½ tablespoon of used espresso powder
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- ¼ teaspoon of ascorbic acid
Put your espresso powder in your hot oat milk. If using a pod, cut open and scoop out powder. Let steep for ~5 minutes then strain out grounds.
Mix your dry ingredients plus sugar in a large bowl.
Mix your wet ingredients in another bowl.
Mix wet ingredients into dry. About half at a time.
Add in white chocolate and pistachios. Reserving some white chocolate to sprinkle.
Place muffin papers in every other cup of your muffin tin. Make sure to slightly overfill each cup.
Bake at 425 F for 6 minutes then at 350 F for another 14 minutes. Transfer to a cooling rack after baking.
Recipe (1/4)
- 2 large eggs
- 1-3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup white chocolate chips
- 1 cup of lightly salted pistachios
- 2/3 cup unsweetened cocoa - powder
- 3/4 cup plain coconut yogurt
- 1/2 cup oat milk, hot
- 1/2 cup olive oil
- 1 used espresso Nespresso pod or ½ tablespoon of used espresso powder
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- ¼ teaspoon of ascorbic acid
Put your espresso powder in your hot oat milk. If using a pod, cut open and scoop out powder. Let steep for ~5 minutes then strain out grounds.
Mix your dry ingredients plus sugar in a large bowl.
Mix your wet ingredients in another bowl.
Mix wet ingredients into dry. About half at a time.
Add in white chocolate and pistachios. Reserving some white chocolate to sprinkle.
Place muffin papers in every other cup of your muffin tin. Make sure to slightly overfill each cup.
Bake at 425 F for 6 minutes then at 350 F for another 14 minutes. Transfer to a cooling rack after baking.