Lifestyle
Green-mint tea choc muffins with creamy avo frosting
These muffins are naturally gluten-free, plant-based, and refined sugar-free, making them a great choice for those with dietary restrictions.
Who says muffins can’t be indulgent and nutritious at the same time? These green-mint tea chocolate muffins with avo frosting are the perfect balance of rich, chocolaty decadence and wholesome, nutrient-packed ingredients. They’re also simple to make. With a prep time of just 15 minutes and a bake time of 30 minutes, they’re perfect for a weekend baking session or a midweek pick-me-up. Plus, the recipe yields six large muffins, ideal for sharing – or keeping all to yourself! Recipe compliments of Joekels.
Ingredients
- 1 1/4 cup gluten-free flour
- 1 cup boiling water with 1 Tetley mint + green tea bag
- 3/4 cup ground almonds
- 3/4 cup coconut sugar
- 1/2 cup cocoa powder
- 1/3 cup coconut oil
- 1/2 cup plant-based milk
- 2 chia “eggs” (2 tbsp ground chia seeds mixed with 6 tbsp water)
- 1 tbsp apple cider vinegar (with ‘The Mother’)
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp pink Himalayan salt
Avo Frosting
- 2 avocados, skin + pip removed
- 1/4 cup maple syrup
- 1 tbsp Tetley mint + green tea
- 1 tsp vanilla extract
- 1 tsp lemon juice
Method
- Preheat the oven to 180C.
- Make the chia ‘egg’ by mixing together the ground chia seeds and water in a small bowl.
- In a mixing bowl, add the gluten free flour, ground almonds, coconut sugar and pink Himalayan salt. Mix well. Add the baking soda and pour the apple cider vinegar directly onto the baking soda so that it foams to activate.
- Make the cup of green tea.
- In a separate bowl, add cocoa powder and green tea together. Mix well and let it cool off slightly. Then add the coconut oil, plant based milk and vanilla extract. Mix together. Add the chia ‘eggs’ to the wet ingredients and mix well. You may need a whisk for this part.
- Add the wet ingredients into the dry ingredients. Gently combine and mix together.
- Scoop about half a cup of the mixture into either a muffin tin tray or silicon muffin cups. Bake for 30 minutes. Allow to cool before icing.
- To make the icing, combine all the ingredients into a blender or Nutribullet and blend until smooth and creamy. Place the icing into the freezer for 10-15 minutes to thicken slightly.
- Once the muffins have cooled. Place the icing into a piping bag and ice the muffins.
- Enjoy immediately with your favourite cup of Tetley tea.
