Green-Mint Tea Choc Muffins with Avocado Frosting
Prep time: 15 minutes
Baking time: 30 minutes
Makes: 6 large muffins
A decadent chocolate treat packed with green tea antioxidants!
It is believed that green tea originated in China, tracing all the way back to 2737 BC. As all good discoveries happen, this one occurred accidentally when the Chinese Emperor Shennong drank water by mistake with a dead tea leaf boiled inside. He enjoyed the flavour so much and found this drink refreshing ~ thus, a new beverage was born
But it was not until the 14th century that green tea actually became available to the general public for both enjoyment and medicinal purposes.
Did you know that green tea?
• is rich in polyphenols + antioxidants
•improves brain function
•reduces blood sugar levels
•lowers cholesterol levels
•increases mental focus
•protects heart health
I’ve been coffee free and mostly caffeine free for over 4 years now as I find it negatively impacts my mental health. However, I enjoy including a cup of green tea now and then for a little boost to change things up and I prefer having it in tea form than coffee. Apparently, coffee has three times the amount of caffeine than green tea so that makes sense!
I incorporated green tea into these decadent chocolate muffins with a creamy avocado frosting. The perfect celebratory treat!
Let’s bake ☺
Ingredients for the muffins
1 ¼ cup gluten free flour
1 cup boiling water with 1 Tetley mint + green tea bag
¾ cup ground almonds
¾ cup coconut sugar
½ cup cocoa powder
1/3 cup coconut oil
¼ 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
½ tsp pink Himalayan salt
Ingredients for the avocado frosting
2 avocados, skin + pip removed
¼ cup maple syrup
1 tbsp Tetley mint + green tea
1 tsp vanilla extract
1 tsp lemon juice
Garnish with fresh sprigs of mint.
1. Preheat oven to 180C.
2. Make the chia ‘egg’ by mixing together the ground chia seeds and water in a small bowl.
3. 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.
4. Make the cup of green tea.
5. 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.
6. Add the wet ingredients into the dry ingredients. Gently combine and mix together.
7. 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.
8. 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.
9. 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.
Recipe by Mira Weiner
Photography by Samantha Reynolds