Jungle Double Chocolate Irish Tea Infused Oat Muffins

Why have a regular muffin, When you can have Double Chocolate Irish Tea Infused Oat Muffin?! Exactly! And what makes this recipe extra exciting, is that we are using Jungle’s Larger Oat Flakes to make oat flour, and give these muffins a delicious, wholesome flavour! You’re gonna love them!

Serves: 12
Time: 30 minutes
Recipe by: Thando Manyoni


1 cup coconut milk
2 black tea bags
1 tsp vanilla
3 eggs
2/3 honey
2/3 canola oil
1 cup Large Tiger oat flakes
1 cup whole wheat flour
½ cup cocoa powder
2 tsp baking powder
1 tsp salt
1 ½ cup dark chocolate drops
½ cup cream


Preheat the oven to 180C and line a 12-muffin tin with muffin paper liner. In a small saucepan, bring the coconut mill to a gentle simmer. Add the teabags and steep for 10 minutes. Make sure the milk does not over boil. In the meantime, add ¾ cup of the oats to a blender and blend until a flour forms. Add the oat flour to a large boil with the remaining oats, whole wheat flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine. Cool the coconut milk then whisk in the eggs, vanilla, honey and oil. Add the wet ingredient to the dry and stir until just combine. Add 1 cup of the chocolate drops and mix. Pour and divide the batter among the muffin cups. Bake for 15-20 minutes or until a skewer comes out clean. In the microwave, melt the remaining chocolate and cream. Stir until smooth, drizzle the ganache over the muffins. Serve.

Chefs Tip:For extra indulgence, you could substitute the coconut milk for buttermilk
For gluten free alternative, you could use gluten free flour instead of wheat flour

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