Double Chocolate Irish Tea Infused Oat Muffins
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 18
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 cup canned full-fat coconut milk
- 2 black tea bags
- 2/3 cup maple syrup
- 2/3 cup olive oil or canola oil
- 1 cup steel cut oats (i prefer bob's red mill)
- 1 cup whole grain rye flour (i prefer bob's red mill)
- 1/2 cup cocoa or cacao powder
- 1 cup chopped dark chocolate
- warm honey + butter for serving (optional)
- Carbohydrate 3.45236611277802 g
- Cholesterol 28.2935185177821 mg
- Fat 12.4946144459807 g
- Fiber 0.000981481481481482 g
- Protein 1.08388351790915 g
- Saturated Fat 6.91697777791171 g
- Serving Size 1 1 Serving (47g)
- Sodium 103.936240721786 mg
- Sugar 3.45138463129653 g
- Trans Fat 0.783578907444906 g
- Calories 128 calories
Instructions Preheat oven to 350 degrees F. Line 15-18 muffin tins with paper liners. In a small saucepan, bring the coconut milk to a gentle simmer. Add the tea bags (or loose leaf tea) and steep for about 10 minutes. Do not allow the milk to boil. Meanwhile, add all but 1/4 cup of steel cut oats to a blender or coffee grinder and blend until a flour forms. It's OK if the flour is not completely smooth. Add the remaining 1/4 cup steel cut oats and the oat flour to a bowl. Add the rye flour, cocoa or cacao powder, baking powder, baking soda and salt. Whisk to combine. Once the milk has steeped, whisk in the vanilla, maple syrup and oil. Add the wet ingredients to the dry and stir until just combined. Fold in the chopped chocolate. Divide the batter among 15-18 muffins cups. Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean. Allow the muffins to cool slightly and then drizzle with honey and serve with butter if desired.
