Triple Berry Chia Seed Muffins
Most baked goods involving flour, sugar, and fruit are pretty good, but it’s the little things that make these muffins so addictive. A pinch of cinnamon, a sprinkling of lemon zest, a splash of vanilla, a drizzle of honey, three different types of berries—All these tiny things combine to give the muffins some serious depth in the flavor department. It’s magical.
- 1 large egg
- 1.33 cup fresh or frozen berries (I used equal parts blueberries, raspberries, and diced strawberries)
- 0.25 tsp salt
- 0.25 tsp baking soda
- 1.5 tsp baking powder
- 1.5 cup all-purpose flour
- 0.75 tsp grated lemon zest
- 0.125 tsp ground cinnamon
- 0.25 tsp pure vanilla extract
- 2 Tbsp honey
- 0.25 cup liquid coconut oil
- 0.75 cup non-fat Greek yogurt
- 0.5 cup granulated sugar
- 2 Tbsp chia seeds
- Pre-heat your oven to 375 degrees. 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 until well combined.
- In a separate mixing bowl, sift together the flour, baking powder, baking soda and salt.
- 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.
- 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 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...
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