Chia Seed Triple Berry Mini Muffins
Satisfy your sweet tooth without crazy amounts of refined sugar.
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings 20 mini-muffins
Ingredients
- 1½ cups all-purpose flour
- 1 large egg
- ½ cup granulated sugar
- ¾ cup non-fat Greek yogurt
- ¼ cup liquid coconut oil
- 2 tablespoons honey
- 1½ teaspoons baking powder
- ¾ teaspoon grated lemon zest
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 1/3 cups fresh or frozen berries we used equal parts blueberries, raspberries, and cranberries
- 2 tablespoons chia seeds
Instructions
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Preheat your oven to 375 degrees. Spray a mini muffin tin with cooking spray and set aside.
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In a medium bowl whisk the egg and sugar for about a minute.
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Add the yogurt, coconut oil, honey, vanilla extract, cinnamon, and lemon zest and whisk to combine.
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In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt until there are no lumps.
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Pour the wet ingredients over the dry ingredients.
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Mix until just combined. Be careful not to over-mix. An over-mixed batter makes for dense muffins. The batter will be pretty thick, almost like cookie dough.
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Gently fold in the berries and chia seeds.
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Spoon heaping tablespoons of batter into the prepared muffin tin. You should have enough batter for about 20 mini muffins.
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Bake for 15-17 minutes until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.
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Let the muffins cool in the tin for about 10 minutes, and then transfer to a plate or rack to cool completely.
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Serve and enjoy! 😀