This month’s Recipe Redux challenge is “Favorite Chocolate Matches.” What’s better for an afternoon pick-me-up than a bit of dark chocolate and a hot cup of tea? That’s a normal snack for me – the combination of minimal sugar + antioxidants + vitamin C + warm, soothing liquid is just the hit I need for an energy boost. It’s a great pairing on its own, but I wanted to take it one step further: why not combine the two into a healthy, oat-filled muffin? And make them mini??
Yep, that’s exactly what brought me to this recipe. Into a hearty oatmeal base of a batter, I mixed rosehip-hibiscus tea leaves and chocolate chips. Paired with the healthy fats of eggs and coconut oil, the protein of Greek yogurt, and the gluten free happiness, you just can’t go wrong! They’re slightly sweet, super adorable, and full of all the good stuff — and none of the guilt!
These are basically Vitamin C antioxidant fiber bombs. They’re just too good to be true…until you make them yourself :) Share them with friends, co-workers, or eat three for a quick breakfast.
Get creative and use any kind of tea you like! Fruity, herbal, even green tea would work well in these. The possibilities are endless.
ChocolaTEA Mini Muffins, adapted from Mother Earth Living
Makes 24-27 mini muffins, or 12 normal ones
- 2 C ground oats (use gluten free oats if necessary)
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
- 3 bags of rosehip-hibiscus tea
- 1 packet powdered stevia
- 1/2 C semi-sweet chocolate chips
- 1/2 C water
- 1/4 C maple syrup or honey
- 2 eggs
- 2 tbsp coconut oil or coconut butter, melted
- 2 tsp vanilla extract
- 1/2 C plain nonfat Greek yogurt
Preheat oven to 350. Line mini muffin tins with mini muffin papers (polka dots are so cute!)
Grind a bunch of oats in a food processor, then measure out 2 cups into a large bowl. Whisk in all the dry ingredients – baking powder through chocolate chips.
In a smaller bowl, whisk together the water, syrup, eggs, melted oil and vanilla. Whisk this into the dry ingredients.
Now mix in the Greek yogurt.
Scoop batter into lined muffin tins – fill them to the top, as these don’t rise too much.
Bake at 350 for 12-14 minutes.
Remove and let cool for 10 minutes before removing from the tins to cool completely. Note: the papers will stick until they are 100% cooled.
Store in an airtight container on the counter for two days, or a little longer in the fridge. Enjoy with a nice cup of tea or coffee, and revel in all the health benefits within!
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