Let’s make muffins… and then eat them warm… with a hefty drizzle of chocolate!
I mean, of course. But you guys knew I would have to add some chocolate. I can’t help it, even if it is January and everything is supposed to be all green and stuff.
I say January needs some chocolate too. Balance is key, and hey, dark chocolate has all kinds of heath benefits too. Yeah!
I made these muffins because, well, it was a cold and snowy day and I was brainstorming about all the things I wanted to be baking. Thing is, I really wanted January to be all about health. I am not gonna lie, December was heavy on the sweets and I wouldn’t change that for the world, but I feel like January is all about light and fresh…but still cozy of course. January is cold, cold, cold and we all need some cozy baked goods to get us through such a brutal month.
We do, we do.
So I think what I am trying to say, is that I have a few healthy treats to share this month and I am starting things off extra cozy with some warm chocolate banana muffins that are FULL of all things HEALTHY!
And really, I am being serious when I say these are totally worthy of a healthy breakfast…or snack…or after dinner treat.
First things first, these are lightly flavored with some Earl Grey tea. Normally, I am not a tea person at all. I actually cannot even handle drinking tea, it makes me gag. No idea why, but it always has. I wish I liked tea, but I just don’t.
However, last year I tried baking with tea and was so excited to find out that I loved the subtle flavors that the tea added. I think maybe the thing I disliked about drinking tea was the warm water, not the flavor. I feel like if I used milk instead of water I might like tea better. Maybe that would be gross though, what do you think?
Anyway, tea infused muffins are so my thing.
Especially tea infused muffins with chia seeds, oats, a little vanilla and some chocolate. So cozy and perfect for a cold winter’s day. Which we have been having a lot of around here. Not complaining though, I love it.
Winter white is so my favorite… for now. Check back in a few week. I’ll probably be singing a different tune.
The muffins are super easy to make AND guess what? Not one ingredient in these muffins will stain my pretty new marble counters! Yes, I have already stained them and am stressing. Hoping the marble installer will have some ideas for me. I love the marble, it is so pretty, but guys wow. You were not kidding when you all told me it is delicate and would take a little work. I would love to hear how those of you who have marble counters clean them and possibly remove stains (vinegar)? Because if you have any brilliant tips – I NEED them.
Even though the marble is a bit of a pain, I am still happy with my decision. The marble just feels more “me” than the granite. I guess I really just need to learn how to be a much, much, MUCH cleaner cook.
Honestly, I am not sure that is possible.
But back to these vanilla chia and Earl Grey chocolate banana muffins.
I really love them best warm, right out of the oven! You can obviously eat them at room temperature as well, or do what I did with the few (very few) leftovers I had, just warm them back up in the microwave. These are the kind of muffins that can be eaten at any point in the day. Bake them fresh for breakfast, enjoy as an afternoon snack or cozy up to one by the fire with a cold glass of milk before bed. So perfect, so good.
Oh, and I know that photo of the drippy chocolate looks sin worthy, but you guys, I promise these have loads of healthful ingredients going on in them. I swear. Just look at the ingredients list (be sure to skip over that tiny amount of brown sugar).
Did you look?
See, told you. Healthiness.
Vanilla Chia and Earl Grey Chocolate Banana Muffins.
Servings: 18 Muffins
Calories Per Serving: 220 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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
- 3 medium size ripe bananas, mashed (about 1 1/2 cups mashed)
- 1 teaspoon vanilla extract
- 1 egg
- 4 ounces dark chocolate melted
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- 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. Once the milk has steeped, stir in the coconut oil.
- While the milk is steeping, combine the oats, white whole wheat flour, brown sugar, chia seeds, baking powder, baking soda, salt, cinnamon and ginger in a large mixing bowl.
- In a smaller mixing bowl, mash the bananas (and mash them well!). Whisk in the egg and vanilla. Take the steeped milk, squeeze the milk from the tea bags and then discard the tea bags. Now add the steeped milk to the banana mixture.
- Fold the banana mixture into the flour mixture until just combined. If desired you can stir in a large handful of dark chocolate chips... I (of course) did!
- Divide the batter among 15-18 muffins cups. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Allow the muffins to cool slightly and then drizzle with melted chocolate.
Now that’s a special little muffin right there!