The idea behind this was to do something my toddler would eat for breakfast besides his milk. I’ve seen a lot of tea infused muffins but I wanted to try tea infused oat muffins. The ones I made are healthy, gluten free, no sugar added (just honey) and totally kid friendly since I infused the milk with Rooibos, a caffeine free tisane.



- 2.5 cups oats (1.5 cups ground/1 whole)
- 2 large ripe bananas (1 cup mashed/replace with 1 cup applesauce)
- 2 large eggs lightly beaten
- 1/3 cup honey
- 3/4 cup milk (or replace with almond milk)
- 2 full tsp of rooibos loose tea
- 2 tsp vanilla extract/paste
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- Preheat oven at 350 F/ 180 C.
- Heat milk until close to boiling and add the Rooibos loose leaves. Let steep for about 7 minutes until the milk has a nice caramel color. Strain leaves and discard.
- Place 1.5 cups of oats in food processor and pulse until they reach a rough, flour like consistency.
- Mash bananas until they have no lumps. Add lightly beaten eggs, honey, infused milk and vanilla. Mix well to combine.
- Add dry ingredients to wet mixture (including 1.5 cups ground oats and 1 cup whole) and mix to incorporate. Allow oats to sit for 10 minutes to soak.
- Scoop into muffin tin lined with muffin wrappers. (Makes about a dozen)
- Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes clean.
- Enjoy!!!
