Have you ever thought of using your favorite herbal teas in your baked goods? If you are a tea lover like I am , you drink lots of herbal teas and would like to incorporate teas into many things as possible. My favorite brand is Traditional Medicinals.

I tried using tea as the liquid and voila this recipe was created!


1/4 Cup brewed hibiscus tea (brewed according to package direction)

2/3 Cup almond flour

1 Tsp baking powder

2 Tbsp maple syrup

2 Eggs or  Flax eggs

Carob chips or raisins ( optional)



  1. Preheat the oven to 350 F degrees.
  2. Line four muffins cups.
  3. In a small bowl, combine the brewed tea, almond flour, baking powder, and egg (flax eggs) and stir with a fork to combine.
  4. Spoon the batter into the muffin cups and bake until a toothpick inserted into a muffin comes out clean, 12 to 15 minutes,
  5. The muffins can be stored tightly sealed at room temperature for 2 days or stored in the freezer for months.

Note: I use only organic ingredients


  1. Wow! That’s really original. Never crossed my mind to do that. I’ve never seen hibiscus tea over here. I love jasmine tea but I don’t think that would go.

    1. You can always use fresh brewed bottled teas if you get your hand on those. Any fruity flavor will work.

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