These Teechino Muffins are inspired by the flavor of the Teechino drink I drank while weening myself off coffee. Supposedly, it makes your body think you are drinking coffee without the caffeine. Ummm, not really. I love the bitter taste of coffee so much, I was only able to give it up for 2 weeks. Oh well, coffee has some great health benefits and makes me happy:))

Teechino Muffins

To be honest, Teechino tastes good, but I keep thinking it would taste best as a dessert. Specifically, a muffin:) So, I set out with the ingredients list to make a gluten and nut free version (Teechino contains Almonds and Barley.)

Teechino Muffins

While I was in the kitchen, I was reminiscing  about the amazing coffee I’ve had while traveling. And I was wondering how Egyptian coffee will taste. I’m guessing amazing:)

Since we are 3 weeks from our big trip to Egypt, I am already planning my packing list. In this post for my Chocolate Chai Protein Mug Muffin, I touched on some of my travel essentials. And I realized there are some things that I always bring on my trips. These are my Top 10 Travel Essentials:

You’ll notice these items are in some way related to wellness. I love to travel, but it can be stressful, so I really try to stay well and healthy. Cheers!

Teechino Muffins

Teechino Muffins

Teechino Muffins

Prep Time: 5 minutes

12 Mini Muffins

Teechino Muffins


  • 4 oz Dried Figs
  • 2 Dates
  • 1/2 C raw Sunflower Seeds
  • 2 TBSP Ground Flax Meal
  • 1 TBSP Cocoa Powder
  • 1/2 Cup Chicory Root Tea


  1. Blend all ingredients in a food processor
  2. Press into a prepared mini muffin tin
  3. Pop in the fridge for about 10 minutes


“Live the questions now.” ~Rainer Maria Rilke

Keep Well,