Triple Berry Chia Seed Muffins
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
- 1 large egg
- ½ cup granulated sugar
- ¾ cup non-fat Greek yogurt
- ¼ cup liquid coconut oil
- 2 tablespoons honey
- ¼ teaspoon pure vanilla extract
- 1/8 teaspoon ground cinnamon
- ¾ teaspoon grated lemon zest
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 1/3 cups fresh or frozen berries (I used equal parts blueberries, raspberries, and diced strawberries)
- 2 tablespoons chia seeds
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Preparation
Step 1
Pre-heat your oven to 375 degrees. Spray a mini muffin tin with cooking spray and set aside.
Step 2
In a medium bowl whisk the egg and sugar for about a minute. Add the yogurt, coconut oil, honey, vanilla extract, cinnamon, and lemon zest and whisk until well combined.
Step 3
In a separate mixing bowl, sift together the flour, baking powder, baking soda and salt.
Step 4
Pour the wet ingredients over the dry ingredients, and mix until just combined. Be careful not to over-mix, people. (Over-mixed batter=dense muffins) The batter will be pretty thick, almost like cookie dough. It’s a good thing.
Step 5
Gently fold in the berries and chia seeds.
Step 6
Spoon heaping tablespoons of batter into the prepared muffin tin. You should have enough batter for about 20 mini muffins. (Obviously, double or triple that amount if you’re using a standard or large muffin tin.)
Step 7
Bake for 15-17 minutes until the tops are golden and a tester inserted into the center of the muffins comes out clean.
Step 8
Let the mini muffins cool in the tin for about 10 minutes, and then transfer to a rack to cool completely. Or you could just eat them warm...
Step 9
Save recipe for the next time?
