Vanilla Chia and Earl Grey Chocolate Banana Muffins Recipe
I baked these muffins because it was a cold, snowy day and I was thinking about what to bake. I really wanted January to be health-focused. Despite my love for sweets in December, I prefer a lighter, fresher, yet still cosy January.
Ingredient
– 1 cup coconut milk– 3 tablespoons Earl Grey tea bags or 2 loose leaf Earl Grey Tea– 2 tablespoons coconut oil– 2 cups old fashioned oats– 1 1/2 cups white whole wheat flour– 1/2 cup brown sugar– 2 tablespoons chia seed– 2 teaspoons baking powder– 3/4 teaspoon baking soda– 1/2 teaspoon salt– 1/2 teaspoon cinnamon– 1/4 teaspoon ground ginger–3 medium size ripe bananas, mashed (about 1 1/2 cups mashed)– 1 teaspoon vanilla extract– 1 egg– 4 ounces dark chocolate
1
Preheat oven to 350°F. Paper-line 15-18 muffin tins.Coconut milk should simmer gently in a small pot.
Direction
2
Steep tea bags or loose leaf tea for 10 minutes. Avoid boiling milk. Coconut oil should be added after the milk steeps.
3
In a large bowl, mix the oats, white whole wheat flour, brown sugar, chia seeds, baking powder, baking soda, salt, cinnamon, and ginger while the milk steeps.
4
Mash bananas well in a smaller dish. Mix in egg and vanilla. After steeping the tea, strain the milk from the bags and discard them. Pour steeped milk into the banana mixture.
5
Fold the banana mixture into the flour just until incorporated. A hefty handful of dark chocolate chips can be added. Of course I did!
6
Divide batter among 15-18 muffin cups. Bake 20–25 minutes until a toothpick inserted in the middle comes out clean. After cooling, drizzle melted chocolate over the muffins.