Walnut, Banana and Earl Grey Muffins

Soft and moist, these little gems are just begging for a slathering of butter and to be enjoyed with a hot cup of tea.

Serves: 9
Vegan, Refined sugar free



  • 1 3⁄4 cup flour (231g)
  • 1⁄2 tsp cinnamon powder
  • Pinch of salt
  • 2 tsp baking powder
  • 2 x flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
  • 1 cup soy milk
  • 1⁄4 cup melted coconut oil + more for greasing muffin tray
  • 4 Tbsp Libertine Blends Luxe Grey (loose leaf)
  • 2 ripe bananas (mashed)
  • 1⁄2 cup coconut yoghurt
  • 1 tsp vanilla extract
  • 1⁄2 cup walnuts (chopped)
  • 1 Tbsp coconut sugar
  • 1 Tbsp water


  1. Prep your flax eggs by adding 2 Tbsp ground flaxseed + 6 Tbsp of water to a small dish and whisking with a fork until combined. Place in the fridge to set.
  2. Prep your Luxe Grey tea by adding soy milk and loose leaf Luxe Grey tea to a small pot. Heat on medium, stirring occasionally for about 10 minutes (do not let the milk boil).
  3. Strain the milk through a tea strainer or sieve and pour into a heatproof bowl or cup. Set aside to cool.
  4. Preheat your oven to 180°C conventional and grease a muffin tray with coconut oil.
  5. Mash the bananas and set aside.
  6. Sieve the dry ingredients into a large bowl and add in the mashed bananas, yoghurt and set flax eggs. Fold together gently.
  7. Add melted coconut oil, room-temperature Luxe Grey milk and vanilla extract. Fold until just combined.
  8. Prep your muffin topping by roughly chopping the walnuts and toasting in a dry non-stick pan for about 1 minute. Add the coconut sugar and water and let the mixture bubble until all of the walnuts are coated. Take off the heat.
  9. Spoon the muffin mixture into your greased muffin tray and top each one with candied walnuts.
  10. Bake for 20 minutes. Let them sit for 10 minutes before turning out onto a wire rack. Enjoy with non-dairy butter and a good cup of tea!

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Recipe by Mikaela Nelson @fluentinveg