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richard.steele
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Preheat the oven to 350°F and line a muffin pan with 9 parchment paper liners. This will prevent the muffins from sticking.
Add the pistachios to a food processor and process until a flour forms, being careful not to process it into a nut butter. It's okay if there are a few tiny pieces of nuts, but try to get it as fine as possible.
To a large bowl, add the processed pistachios, the potato starch, baking powder, and salt and whisk until mixed.
Add the milk, syrup, applesauce, vanilla, and chocolate chips and stir with a spoon until mixed and moist. It will seem too dry at first, but gently mix until all the batter is moist. If you weighed everything to my gram weights it should be a perfectly moist batter.
This batter is so delicious, I wanted to just eat it and not bake the muffins, so warning at how good it is!
Divide the batter into the 9 liners, which means you will be filling up each liner about half full.
Bake the muffins for 20 minutes or until risen and a toothpick comes out clean from the center of a muffin.
Cool the muffins 15 minutes to allow them to finish cooking before eating.