Happy March friends!!
We are just twenty days away from the start of spring, and well… I could not be more excited! Bring on the longer days (daylight savings starts Sunday March 13!), flowers (love) and warmer temps (love equally!). Clearly I am so ready!!
I know I just talked about the Irish yesterday, but I couldn’t resist posting these muffins today. I mean, to me, March is all about the Irish! I think it’s completely lame that Easter is kind of stealing the spotlight this year (I am also aware that I have mentioned this 3 days in a row), but as my mom keeps telling me, “nothing we can do about it… get over it!”.
I have a crazy busy week this week, as I am trying to catch up (what’s new) and even get slightly ahead, since I am heading to Chicago on Saturday for a work trip through Monday. It’s going to be fun though because I am bringing my mom along! I can’t even remember the last time we traveled somewhere just the two of us. It’s been a while, but I am excited. A little work, a little play, right?!?
I will only be there a very short time and most of my time is already planned out, but I have to ask, what must I see, do and eat?? I’ve never been to Chicago, so you guys have to help me out!! Give me your must eat at restaurants, must see places and must go to shops!!
OKay, so let me tell you about these Double Chocolate Irish Tea Infused Oat Muffins.
For one, they are completely delicious and totally healthy for us. I filled them up with ingredients like rye flour, oats, super dark chocolate, maple syrup for sweetness and protein rich eggs. Even though these muffins look completely decadent, they’re actually the perfect on-the-go breakfast or healthy snack. I like to eat them warmed with a small pat of a butter and a drizzle of honey. Since I used a super dark chocolate (mine was 92% cacao), I really like the sweetness a drizzle of honey adds.
Plus, when is an extra honey drizzle not a good thing?!? And the butter, well, I grew up with a butter-loving mom, and butter on a muffin is just a must. 🙂
These muffins are also really great because they come together so fast, which means… when that chocolate craving hits, they can be yours in just about thirty minutes… YESSS.
When you picture these muffins, picture this: super moist, loaded with deep, dark, melted chocolate, sweetened with maple, hints of dark Irish tea, slightly chewy from the oats, hearty from the rye flour (I used my favorite Bob’s Red Mill Irish style Steel Cut Oats and Rye Flour) and soo dang perfect warm right out of the oven.
Honestly, it’s all your Tuesday NEEDS.
Yep, I am totally packing these muffins, and off to Chicago we will go…
Double Chocolate Irish Tea Infused Oat Muffins.
Servings: 18 Muffins
Calories Per Serving: 262 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 1 cup canned full-fat coconut milk
- 2 black tea bags
- 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)
- 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 3/4 cup of the 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 and cooks slightly whisk in the eggs, 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.
*Muffin base adapted from [Green Kitchen Stories | http://www.greenkitchenstories.com/double-chocolate-rye-muffins/].
What? A girl has gotta make sure she has chocolate on hand at all times. 🙂