Start by gathering all your ingredients and preheating your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it lightly with coconut oil.
In a small saucepan, warm the coconut milk over low heat. Remove from heat and steep the Earl Grey tea bags or loose leaf tea in the warm milk for about 5 minutes. Remove the tea bags or strain out the loose tea and let the milk cool slightly.
In a large mixing bowl, whisk together the oats, white whole wheat flour, brown sugar, chia seeds, baking powder, baking soda, salt, cinnamon, and ground ginger until well combined.
In another bowl, mash the ripe bananas until smooth. Add the infused coconut milk, melted coconut oil, vanilla extract, and egg to the mashed bananas. Mix until smooth and well incorporated.
Pour the wet mixture into the dry ingredients and stir gently using a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Fold in the melted dark chocolate, ensuring it’s evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Vanilla Chia and Earl Grey Chocolate Banana Muffins warm or at room temperature!
