If you’re looking for the ultimate in comfort and convenience, look no further than these Raspberry Sweet Iced Tea Breakfast Muffins! They have a light and chewy texture, are filled with real raspberries, and swirled with pre-sweetened, 0 calorie sweet tea. It’s everything you could want to get your morning started all wrapped up in a nice portable package!
Thanks to Southern Breeze Sweet Tea for sponsoring this post. As always, the thoughts and opinions in this post are my own and I only recommend products I use from brands I trust.
Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commision that allows me to keep bringing you delicious healthy dessert recipes!
You know those mornings…the crazy hectic ones where no matter what you do, you can barely get yourself out the door on time. Just thinking about making a nutritious breakfast and boiling water for some tea or coffee is waaaayy out of the question. And, if you’re anything like me, you need both of those things to even semi-function in the A.M.
Well, that’s where the convenience of these Raspberry Sweet Iced Tea Breakfast Muffins comes in! They’re breakfast and tea all wrapped into one!
You can prep these beauts over the weekend and then you’ll be all set with breakfast for the week! Grab one or two and head on out the door (maybe even on time 😉). And because these raspberry sweet iced tea muffins have the tea in them already there’s no need to juggle a cup of your morning caffeine along with your bags, your keys, your phone, your sanity, and everything else all at once.
Anyone else a one-trip wonder? No matter how much I have to carry, I AM going to do it all in one trip!
These muffins are made with Southern Breeze Sweet Tea, which is like no other tea I’ve ever made. Besides them being so flavorful and delicious, they are ridiculously convenient! If you’re an iced tea lover like I am, you’re going to need to grab a few boxes of this tea! It’s brewed in cold water so there’s no need to boil water to steep the tea, just to add some ice cubes to cool it down. You can easily bring a box to work and make some iced tea in the comfort of your office, or throw one in your gym bag for a refreshing post-workout drink!
The tea bags are also pre-sweetened with a 0 calorie sweetener, so once you pop a few ice cubes in your mug you’re all set to enjoy! Healthy hacks don’t get much easier than this!
And, if you happen to not drink all the tea immediately, you can make it into a raspberry sweet tea chia jam to swirl into your muffins,
Your muffins that are:
- high protein
- high fiber
- rich in antioxidants
- not overly sweet
And because I’ve partnered up with Southern Breeze, you can get free shipping off your first order if you use the code SHIPFREEPLEASE for your iced sweet tea purchase.
(*Giveaway is now closed*) Even better yet, you could also win some delicious sweet tea for FREE! I mean, who doesn’t love free stuff!? Southern Breeze is giving away the full Southern Breeze Sweet Tea Cold Brew line up (that’s 1 box of each flavor!) to 5 lucky winners!
And 1 grand prize winner will receive:
- The full Southern Breeze Sweet Tea Cold Brew line up ( 1 box of each flavor!)
- Cold beverage tumbler
- Yoga mat
- Gym bag
- Health tracker
- Promo code for 50% off 1 Southern Breeze purchase
- A $250 gift card
All you have to do is enter here by 4/6/18. Contest is open to USA only, one entry per person- see official rules for more details. I recommending grabbing a Raspberry Sweet Iced Tea Muffin while you wait for the results 😉
Be sure to enter now, and save the pin for later!
Yields 12 muffins
Gluten Free; Refined Sugar Free; Dairy Free; Heart Healthy Fats; High Fiber; Low FODMAP
35 minPrep Time
22 minCook Time
57 minTotal Time
- 2 Southern Breeze Raspberry Sweet Tea Bags
- ½ cup water
- 2 Tbsp chia seeds
- ¼ cup freeze dried raspberries – optional
- ¾ cups rolled oats
- 1/3 cup walnuts , chopped
- 2 Tbsp almond butter
- 1 Tbsp maple syrup
- ¼ tsp salt
- 1/3 cup raspberries, fresh or frozen
- 1/4 cup chocolate chips (milk, dark, or non-dairy)
- 2 cups almond flour
- 1 cup oat flour
- ½ cup cornstarch
- 2 ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup milk of choice
- ¼ cup heart healthy oil (i.e. canola, safflower, sesame)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup raspberries, fresh or frozen
- Preheat the oven to 325 F and grease or add muffin liners to a 12-cup muffin pan .
- For the jam, steep two Southern Breeze Raspberry Sweet Tea bags in the water for 10 minutes.
- Remove the tea bags and add the chia seeds.
- If using the freeze dried raspberries (which will give it a bright pink color), add the tea/chia mixture and the raspberries to a blender or food processor and blend until combined.
- Place the jam in the fridge while working on the rest of the recipe.
- For the crumb topping, in a medium bowl add the oats, walnuts, almond butter, maple syrup, salt, and raspberries. Mash the ingredients together with your fingers or the tines of a fork until large chunks form.
- Place the mixture in the fridge to firm up while you prepare the muffin batter.
- For the muffins, in a medium bowl whisk together the almond flour, oat flour, cornstarch, baking powder, and salt.
- In a large bowl, add the eggs, milk, oil, maple syrup, and vanilla extract. Whisk together just until combined.
- Add the dry ingredients to the wet ingredients and stir just until incorporated.
- Fold in the raspberries.
- Fill each muffin cup ½ full with the muffin batter.
- Dollop some jam on top, and using a toothpick or skewer swirl the jam into the muffin batter.
- Add more batter on top until each muffin cup is ¾ full.
- Crumble the crumb topping on top of each muffin. Make sure the press the crumb into the batter slightly to make sure it sticks.
- Bake for 20-24 minutes or until a toothpick inserted into the center of a muffin comes out clean of any batter (if you insert the toothpick into some jam or a raspberry it will come out with some of that on it, so try to insert the toothpick into just some muffin batter). The muffins will also be slightly springy to the touch.
- Allow the muffins to cool in the pan slightly (about 10 min.), then transfer them to a wire rack to finish cooling. Or enjoy warm and fresh out of the oven!
Be sure to measure the flours using the scoop and level method - spoon the flours into the measuring cup and level them off rather than dipping the measuring cup into the bags of flour. This will help ensure your muffins turn out light and fluffy instead of dense and chewy.
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