These triple berry chia seed muffins will keep you feeling full all morning

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

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

Helpful tools

Our team is dedicated to finding and telling you more about the products and deals we love. If you love them too and decide to purchase through the links below, we may receive a commission. Pricing and availability are subject to change.


  1. Pre-heat your oven to 375° F. Spray a mini muffin tin with cooking spray and set aside.

  2. In a medium bowl whisk the egg and sugar for about a minute.

  3. Add the yogurt, coconut oil, honey, vanilla extract, cinnamon, and lemon zest and whisk to combine.

  4. In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt.

  5. Pour the wet ingredients over the dry ingredients.

  6. 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.

  7. Gently fold in the berries and chia seeds.

  8. 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.)

  9. Bake for 15-17 minutes until the tops are golden and a tester inserted into the center of the muffins comes out clean.

  10. 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…

More breakfast recipes we love below: