- 3/4 cup Unsweetened almond milk
- 1/4 cup Earl-Grey tea leaves
- 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
- 3 tablespoon pure maple syrup
- 3 tablespoon Aquafaba Juice from chickpeas
- Juice from one lemon
- 2 tablespoon lemon zest
- 2 tablespoon chia seeds
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 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.
Freeze muffins for up to 3 months.
The Nutrition Facts are an estimate only.
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