Preheat oven to 350 degrees Fahrenheit. Fill a standard muffin tin with 12 liners. Set aside.
In a large mixing bowl, combine the all-purpose flour, cocoa powder, brown sugar, baking powder, salt and espresso powder (optional). Whisk together and make sure no clumps remain.
In a separate mixing bowl, whisk together the milk and eggs. It is important that your milk and eggs are room temperature or you will have a curdled batter when combining with the melted butter in the next step.
Add the milk-egg mixture to your dry ingredients along with your melted butter. Stir until just combined. Pour in the chocolate chunks, reserving some to top your muffins with, and stir again.
Divide the batter evenly between the muffin liners. Top with the remaining chocolate chunks. Place into the oven and bake for 20-25 minutes, or until an inserted toothpick comes out clean.
Enjoy while warm! These are best consumed the day they are made but may be stored in a closed container and warmed up again before eating.
For toppings: pecans, pure maple syrup, sea salt (and optional sunflower seeds)
Preheat oven to 350 degrees Fahrenheit. Set out a ramekin and coat the inside with coconut oil or cooking spray.
In a small mixing bowl, add oats, baking powder, cinnamon, sea salt. Mix to combine.
In a separate mixing bowl, mash half of the banana and set aside the other half to use for topping. Add the milk and vanilla extract. Stir to combine.
Add the dry ingredient mixture to the wet ingredients. Stir to combine. Pour the mixture into your ramekin. Using the other half of banana, make slices and spread across the top (as shown in photo).
Place into the oven for 25-30 minutes, until the liquid is absorbed and the edges are golden.
While the oatmeal is baking, prepare the maple pecan topping. To a small skillet, add approximately 2 tablespoons of pecans. Toast over medium-high heat for 5 minutes, stirring often to avoid burning. Once fragrant, turn the heat down to low before adding in approximately 1 teaspoon of pure maple syrup and a pinch of sea salt. Coat the pecans with the syrup. Remove the pecans once shiny and glassy in appearance.
To the finished baked oatmeal, add the maple pecans, a drizzle of pure maple syrup, and (optional) sunflower seeds before serving.
1 tablespoon olive oil plus additional for griddle
In a small saucepan on the stovetop, warm milk over medium-high heat. Remove milk before reaching boiling and place earl grey teabag into the milk to steep. Set aside to cool.
In a large bowl, combine all purpose flour, brown rice flour, light brown sugar, baking powder, kosher salt, cinnamon and baking soda.
In a separate bowl, whisk together earl grey infused milk, whole milk greek yogurt, the egg, and olive oil. Add to dry ingredients.
If using a griddle, heat to 300 degrees Fahrenheit. If using a skillet on the stovetop, set temperature to medium-high. Lightly brush with olive oil. Spoon approximately 1/4 cup of batter onto the griddle or skillet to form your pancake. Cook for about 2-3 minutes, or until the bottoms are browned and the top has begun to bubble. Flip, and cook for an additional minute, or until the pancake is cooked through and the bottom has browned. Repeat with remaining batter.
Serve with fresh fruit and homemade whipped cream.