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Triple Berry Chia Seed Muffins

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 15 minutes


  • 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
  • cups all-purpose flour
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 1/3 cups fresh or frozen berries I used equal parts blueberries, raspberries, and diced strawberries
  • 2 tablespoons 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...