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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! :D