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Try these triple berry chia seed muffins for breakfast for a healthier option to start your day. Check out the recipe on Best Bites!
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 (we used equal parts blueberries, raspberries, and cranberries)
2 tablespoons chia seeds
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Pre-heat your oven to 375° F. Spray a mini muffin tin with cooking spray and set aside.
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 to combine.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt.
Pour the wet ingredients over the dry ingredients.
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.
Gently fold in the berries and chia seeds.
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.)
Bake for 15-17 minutes until the tops are golden and a tester inserted into the center of the muffins comes out clean.
Let the muffins cool in the tin for about 10 minutes, and then transfer to a rack to cool completely. Or just eat them warm. They’re really, really good warm…
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