Cinnamon & Rose Cacao Breakfast Muffins

Cinnamon & Rose Cacao Breakfast Muffins.
Gluten-free & vegan. Recipe created by @infusedwithtea.

Prep time: 15 mins | Cook time: 1 hour 15 mins | Inactive time: 5 mins | Total time: 1 hour 35 mins

Birds eye image of breakfast muffins made using Rose Cacao

1/3 cup (0.8dl) coconut oil ⁣
2 cups (5dl) almond milk ⁣
1 cup (2.5dl) almond meal ⁣
1 cup (2.5dl) oats ⁣
1/2 cup (1dl) coconut flour ⁣
1/2 cup (1dl) sugar (or equivalent)⁣
1 teaspoon vanilla paste ⁣
2.5 tbsp baking power ⁣
1/2 teaspoon baking soda ⁣
Pinch of salt⁣
1 teaspoon cinnamon ⁣
1 apple (chopped) ⁣
1 banana ⁣
3 tbsp Rose Cacao 

Ingredients for the topping/granola:
1/2 cup (1dl) popped quinoa puffs ⁣
1/4 cup (0.5dl) flaxseeds⁣
1/4 cup (0.5dl) chia seeds ⁣
1/2 cup (1dl) oats ⁣
1 teaspoon cinnamon ⁣
1-2 tbsp liquid sweetener - I used maple syrup ⁣


  1. Preheat oven to 180°C/350 F and smear coconut oil in the muffin tins. ⁣
  2. Heat coconut oil on the stove. Just so it melts, not too hot. ⁣
  3. Add the almond milk and tea. Bring to the boil, cut the heat and let the tea brew for a few minutes. Then strain. ⁣
  4. In a separate bowl combine all the dry ingredients: flours, baking powder, baking soda, salt and sugar. ⁣
  5. Mix in wet mixture and fold together well. The coconut flour will absorb the liquid quickly so the mixture will become very dense and compact. Don’t let this scare you but if it is too crumbly add some more almond milk. ⁣
  6. Add the apple pieces and stir gently. You can add nuts and raisins as well if you'd like - this makes for a great breakfast muffin⁣!
  7. Mix the granola ingredients and bake in the oven for 45 minutes at the same temperature. Make sure to toss the granola every 15 minutes. ⁣
  8. Bake in the middle of the oven for about 20-35 minutes, depending on how big/small your muffins are. ⁣

If you're a food blogger or keen baker and would like to try creating a recipe of your own, let us know @teainthemomentUK / and we'll send you some tea to help you get started👩‍🍳

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