Scale

2–3 medium ripe bananas
1/4 cup melted coconut oil
2 Celestial Peppermint Lane tea (removed from tea bags)
1/4 cup coconut sugar
1/4 cup pure maple syrup
1 chia/flax or flax meal egg (1 tablespoon of flax and or flax/chia mixed with 3 tablespoons of water & let to sit for 3 mins)
1 teaspoon pure peppermint extract
1.25 cups oat flour (you can make your own by blending in a food processor down to flour)
3/4 cup almond meal
1/2 cup unsweetened cacao powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup of vegan (dark chocolate chips)

Cook Mode Prevent your screen from going dark

Preheat the oven to 350F. Spray your muffin pan with coconut oil and set that aside. On the stove, warm your coconut oil and add your loose tea (make sure you remove it from the sachets). Don’t boil, just warm and allow the tea to steep in the oil for 3 minutes or so. Remove from the heat and allow to cool a bit.
Please note: DO NOT strain the tea leaves.
You can also microwave your coconut oil and let the tea steep in it on the counter for 3 minutes.
In the meantime, add the peeled bananas, syrup, sugar, flax egg, extract, oat flour, almond meal, cacao, powder, soda and salt. Pulse 3-4 times. Then add your coconut oil/tea into the mixture and blend until completely incorporated. Scoop out and fill your muffin tins 3/4 of the way filled. Top with chocolate chips if you prefer. Bake for 25 minutes. Remove and let cool completely before serving. If freezing, let cool for at least 1-2 hours and then place in a large ziploc or airtight container for 3 months.
Bake and let the minty aroma fill your kitchen.