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...