These taste exactly like a London Fog latte, which is my favorite hot drink. I also tried making these with three chai tea bags, and I added a dash of cinnamon and nutmeg. Yum yum yum! Baking with tea will be your new favorite thing after trying this recipe.

Vanilla Earl Grey Mini Muffins [Vegan]



24 mini muffins



  • 1 vanilla bean
  • 1 cup unsweetened milk of your choice (I used almond.)
  • 3 Earl Grey tea bags
  • 1/2 cup unsweetened applesauce
  • 1 1/2 cups old fashioned oats
  • 1 cup whole wheat flour
  • 1/4 cup agave
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 flax egg (1 Tbsp. ground flax seed + 2.5 Tbsp. water)


  1. Preheat the oven to 350. Line or spray a mini muffin tin.
  2. Split your vanilla bean down the center and scrape the seeds out with the back of your knife.  Add the seeds, vanilla bean, and milk to a small sauce pan. Heat to just before boiling (but don’t let it boil!), and then lower the heat to as low as it can go. Add your tea bags and let simmer for 10 minutes.
  3. In the meantime, assemble your flax egg and let it thicken in the fridge.
  4. Mix together all the dry ingredients. Once ten minutes have passed, squeeze the excess milk from the tea bags and discard. Remove the vanilla bean. (You can rinse this, let it dry thoroughly, and add to a container with sugar to have delicious vanilla-infused sugar! It’ll keep in your cabinet for a long time and it’s amazing with tea.)
  5. Add the dry ingredients to the wet ingredients and mix until just combined. It may seem runnier than regular muffin batter, but that’s okay! If it’s thick (the brand of flour and oats affects this), add a splash of milk.
  6. Pour into muffin tins, filling about three-quarters of the way.
  7. Bake for 11 – 14 minutes, until the top is firm but bounces back when pressed. Mine were perfect at 13 minutes.
  8. Let cool for 2 minutes in the tin, then gently remove and let cool completely on a baking dish.
  9. This makes 24 mini muffins, but I didn’t have leftovers (oops). If you have enough that you won’t eat before they go bad, throw them in the freezer. They freeze beautifully!