This post may contain affiliate links.
Earl Grey Muffins
Spring time to me, means rain, and if its raining…well, then I am sitting on the porch drinking a big mug of earl grey tea! Coincidentally, it is raining outside as I type…so I guess this was meant to be! I had a great idea the other day for Earl Grey Muffins, and was able to come up with a recipe that (if you like Earl Grey tea) you will love!
Tastes Like Spring
To be honest, when I first started throwing this recipe together, I knew it sounded good theoretically. I was hoping it tasted as good as I was thought it could! Turns out, it tastes a lot like spring! I am not sure how to really describe that, maybe, light with a floral hint?
Super Food Sneak
The super food sneak is actually an oil in this recipe. I use bergamot oil, which is the classic taste of earl grey tea, and lavender oil. I am sure you have heard of essential oils, once or twice! Please make sure that your essential oil is approved for dietary use, as many are not! I use these. Bergamot oil is a super oil, in that is has many uses. Need help relaxing? Try some bergamot! Stressed out at the end of a long day, bergamot! Want to walk on water? Well, I don’t think bergamot helps with that, but then again, I have never tried. Haha!
This recipe is full of healthier substitutions, like coconut oil instead of butter or wheat and spelt flour instead of white. It is completely up to you if you want to go for “full on” healthy or if you want to do baby steps. Pick and choose the one or two healthy ingredient substitutions and make the rest “normal” or whatever you have on hand. Start small and work your way up to where you feel the healthiest!
Earl Grey Muffins
A fantastic "Spring" tasting muffin! Perfect for Spring breakfasts and brunches!
- 1/3 cup coconut oil
- 1/2 cup coconut sugar
- 1 teaspoon vanilla
- 6 drops bergamot oil Make sure your oil is approved for dietary use!
- 2 drops lavender oil Make sure your oil is approved for dietary use!
- 2 whole flax eggs (can use regular eggs if you rather) 1 tablespoon ground flax seed with 3 tablespoons water makes one egg.
- 3/4 cup spelt flour
- 3/4 cup wheat flour You could use all wheat or all white if you would rather.
- 1 teaspoon baking powder
- 1 teaspoon baking soda I always add just a tiny bit less-its a superstitious thing.
- 1 cup almond milk can use any preferred type of milk
- 1 cup raspberries fresh or frozen
- 1/2 cup coconut flakes
Preheat oven to 325f.
In a glass or jar, mix up your two flax eggs and set aside so it can start gelling.
In a stand mixer, mix together the coconut oil and coconut sugar until combined.
Add in the vanilla, bergamot oil, and lavender oil. Mix until combined.
Add in all the dry ingredients minus the coconut flakes, and mix.
Add in the flax eggs, mix again.
Add in the almond milk, and mix well.
Fold in the raspberries and coconut flakes until just combined. Too much mixing with cause the raspberries to break apart, especially if fresh.
Spoon evenly into muffin tins and bake at 325f until done, usually between 22-24 minutes. Start checking a bit earlier for done-ness.
***Note this post may contain affiliate links.**