Double Chocolate Irish Tea Oat Muffins Recipe 

Double Chocolate Irish Tea Oat Muffins.  First, they're delicious and healthful. I added rye flour, oats, extremely dark chocolate, maple syrup, and protein-rich eggs. Although they appear luxurious, these muffins make a healthy breakfast or snack on the run. I enjoy them warm with a little butter and honey. 

Ingredient

– 1 cup canned full-fat coconut milk – 2 black tea bag – 1 teaspoon vanilla – 3 eggs – 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 – 2 teaspoons baking powder – 1 teaspoon baking soda – 1 teaspoon salt – 1 cup chopped dark chocolate – Warm honey + butter for serving (optional)

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1

Preheat oven to 350°F. Paper-line 15-18 muffin tins.  Coconut milk should simmer gently in a small pot. 

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2

Steep tea bags or loose leaf tea for 10 minutes. Avoid boiling milk. 

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3

Blend 3/4 cup of steel cut oats in a blender or coffee grinder to make flour. Flour is fine if not perfectly smooth. 

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4

Put the remaining 1/4 cup steel cut oats and oat flour in a bowl. Combine rye flour, cocoa or cacao powder, baking powder, baking soda, and salt. Combine with whisk. 

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5

Whisk in eggs, vanilla, maple syrup, and oil after the milk steeps and cooks. Stir the wet ingredients into the dry until barely mixed. Mix in chopped chocolate. 

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6

Divide batter among 15-18 muffin cups. Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. 

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7

If preferred, sprinkle honey over cooled muffins and serve with butter. 

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Coconut Banana 3-Milk Cupcakes with Nutella Buttercream Recipe 

also see

also see

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