Vanilla Chia and Earl Grey Chocolate Banana Muffins Recipe: Well, obviously. You all knew, though, that I would have to include some chocolate. Even though it’s January and everything should be green and all, I just can’t help myself.
January, in my opinion, also requires chocolate. Balance is essential, and dark chocolate has a ton of health advantages as well. Yes, indeed!
It was a chilly, snowy day, and I was thinking of all the things I wanted to bake, so I prepared these muffins. The problem is, I truly intended January to be dedicated to wellness. While I wouldn’t trade December’s overindulgence in sweets for anything, I believe that January is all about fresh and airy yet warm vibes.
I guess what I’m trying to convey is that this month I have a few nutritious delights to give, and I’m making things extra comfortable by serving some warm, health-conscious chocolate banana muffins!
And when I say these are perfectly deserving of a nutritious breakfast, snack, or after-dinner treat, I mean it.
Vanilla Chia and Earl Grey Chocolate Banana Muffins Recipe
Ingredients
- 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 seeds
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 3Â medium size ripe bananas, mashed (about 1 1/2 cups mashed)
- 1 teaspoon vanilla extract
- 1Â egg
- 4 ounces dark chocolate melted
Instructions
Set oven temperature to 350°F. Use paper liners to line 15–18 muffin pans.
Heat the coconut milk in a small saucepan until it begins to gently simmer. After adding the tea bags or loose leaf tea, brew for ten minutes or so. Keep the milk from boiling. Add the coconut oil and whisk after the milk has steeped.
Gather the oats, white whole wheat flour, brown sugar, chia seeds, baking powder, baking soda, salt, cinnamon, and ginger in a large mixing basin and set aside while the milk steeps.
Mash the bananas (and mash them well!) in a smaller mixing dish. Mix in the vanilla and egg. After the milk has steeped, remove the tea bags and squeeze out the milk. Add the steeped milk now.
Just combine the wheat mixture and banana mixture by folding. You can add a generous handful of dark chocolate chips if you’d like. Naturally, I did!
Spoon batter into 15–18 muffin tins. When a toothpick put into the center comes out clean, bake for 20 to 25 minutes. After letting the muffins cool a little, pour melted chocolate over them.
