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Lemon tea muffins on a white plate with black birds. One muffin is torn in half, with a cup of black tea in a white mug and a striped napkin next to the plate

Lemon Earl-Grey Oat Bites

Healthy oil-free, gluten-free and refined sugar-free oat muffins that are easy to make, delicious and portable.
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Course: Breakfast, Snack
Cuisine: American, Vegan
Keyword: earl-grey tea muffins, gluten-free muffins, lemon muffins
Prep Time: 20 minutes
Cook Time: 15 minutes
Resting time for the tea: 10 minutes
Total Time: 35 minutes
Servings: 8 muffins
Calories: 155kcal
Author: Alex Meyer, MA

Ingredients

  • 3/4 cup Unsweetened almond milk
  • 1/4 cup Earl-Grey tea leaves

DRY INGREDIENTS

  • 1 1/2 cups Oat flour make sure it's certified gluten-free if necessary
  • 1/2 cup All-purpose gluten-free flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon ground sea salt

WET INGREDIENTS

  • 3 tablespoon pure maple syrup
  • 3 tablespoon Aquafaba Juice from chickpeas
  • Juice from one lemon
  • 2 tablespoon lemon zest
  • 2 tablespoon chia seeds

Instructions

  • Preheat oven to 350F (176C) and line a muffin tin with cupcake liners. 

FOR THE TEA

  • In a small saucepan, heat the almond milk and tea leaves on medium-low heat until it begins to steam, approximately 4 minutes. Remove the pan from the heat and let sit for ten minutes. Be sure to watch the milk carefully so it doesn't boil and let the tea sit for the full ten minutes to get the best flavor. Strain the tea leaves from the milk. 

FOR THE DRY INGREDIENTS

  • In a large mixing bowl, whisk the dry ingredients until fully combines. Set aside.

FOR THE WET INGREDIENTS

  • In a medium bowl, whisk the wet ingredients together until combined. Strain the tea leaves and add the milk to the mixture. Stir to combine.
  • Fold the wet ingredients into the dry until combined. Don't over work the flour. 
  • Fill the muffin tins 3/4 of the way full. Bake for approximately 15 minutes or until a wooden toothpick comes out clean after inserted into the center. Cool on a wire rack. 

Notes

Freeze muffins for up to 3 months. 
The Nutrition Facts are an estimate only. 

Nutrition

Calories: 155kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 109mg | Potassium: 175mg | Fiber: 3g | Sugar: 5g | Vitamin C: 1.9mg | Calcium: 102mg | Iron: 1.5mg