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/].